Melanzani Stew with Chickpeas and Beans

For the melanzani stew, cut the melanzani into cubes. Halve and slice the onions. Finely grate the ginger.

Fry the melanzani cubes in plenty of olive oil until brown all over, remove from the pan and drain on a few layers of kitchen roll.

Sauté onions until translucent, add tomatoes and simmer for 10 minutes. Add spice mixture and ginger.

Stir in beans, chickpeas and diced eggplant and let everything heat up again. Season the melanzani stew to taste and serve with rice or bread.

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