Ingredients
3 tbsp olive oil
2 medium white onions peeled and diced
2 aubergines cut into chunks
4 cloves of garlic peeled and crushed
1 tbsp ground cumin
1 tsp dried chilli flakes
1 tsp dried mint
1 preserved lemon chopped (or you can use the zest of one lemon)
10 dried apricots
10 prunes
400g tin chopped tomatoes
1 pint vegetable stock
1 tbsp sesame seeds
1 tbsp black sesame seeds
1 handful of fresh coriander and mint leaves chopped
Here’s how
Heat the olive oil in a large pan, then add the onions and aubergines.
Add in the crushed garlic and season with the cumin, chilli and dried mint.
Cook the vegetables for 10 to 15 minutes or until softened.
Chop up the preserved lemon and add to the pan with the dried fruit and tinned tomatoes.
Pour in the vegetable stock and continue to heat until you reach a simmer.
Cook the stew for 20-30 minutes on a gentle simmer, then taste and season with a little salt and pepper if needed
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