Coconut Eggplant and Chickpea Tagine

 Ingredients:

3 tbsp olive oil

2 onions cut into eights

2 baby eggplants, diced

1 tbsp Berbere or Ras El Hanout

1 Medium zucchini, diced

2 tsp ground tumeric

1 tsp cayenne pepper (optional)

1 cup coconut milk

1 14 oz can of chickpeas, drained and rinsed

In the bottom of a flameproof tagine or large saucepan, heat oil over medium heat.  Toast berbere and then add onions and eggplants, stirring for about 5 minutes.   Add zucchini, turmeric, cayenne pepper and coconut milk.   Cover with lid, reduce heat to low simmer for 15 minutes or until vegetables are tender.   Add chickpeas and heat through over medium heat to thicken the stew, mash some of the chickpeas and stire into the sauce.