Maghmour

Ingredients

• While the eggplant is baking, add the other tablespoon of olive oil to a large pot on medium heat. Add the onion and cook until browned.
• Add the garlic and cook until fragrant. Add paprika.
• Add the tomatoes, tomato paste, chickpeas, water and dried mint. Stir well, cover and let simmer for 5 minutes.
• Remove the cover, add the eggplant slices, gently mix, cover and cook for another 7-10 minutes.Add parsley.
• Serve with sourdough bread.