Brinjal and Chickpea Stew

Ingredients

• 1 large onion – chopped
• 1 Tbsp olive oil
• 2 large aubergines – sliced into 1cm rounds
• 1 green pepper – chopped
• 1 clove garlic – minced
• 1 knob ginger – peeled and minced
• 420g chopped, peeled tomatoes
• 300 ml water
• 1 tin chickpeas – drained and rinsed
• 1 tsp ground cumin
• 1 pinch saffron (optional)
• 4 Tbsp harissa paste
• ½ cup fresh mint – roughly chopped
• Salt and pepper to taste