Delicious veggie: this eggplant dish

Fingerlicking good it is. Say, I don't know how you all feel, but I do create something in the kitchen in the afternoons. Sometimes even more elaborate than in the evenings. This also comes because I see all these awesome recipes on Instagram.

Happened again today. I'm scrolling a bit, and an IGTV from my travel friend Elke Salverda flies by where she eats a chickpea/aubergine stew and now I'm having lunch with a chickpea/aubergine stew. I spontaneously had everything for it at home. Nutritious. Super chill to cook a bit as a distraction during your work break and then you can dive back in. 

Ingredients:

• First, make a choice: whole grain couscous, pearl couscous, or brown rice.
  
• Choice 2: a meat substitute (vegetarian chicken/falafel/tempeh/your choice. The whole dish can also be made perfectly without it.)
• A can of tomato paste.
• A can of tomato pulp.
• 1 aubergine.
• 1 red onion
• Cumin powder (1, 2, 3 teaspoons... Oh come on, just as much as you like).
• Ras el hanout (2 teaspoons).
• Olive oil

Preparation:

It's so simple.
1. Preheat the oven to 200 degrees. Cut the aubergine into pieces. Take a bowl and make a spread of 2 tablespoons of olive oil, cumin powder, and some salt and pepper.
2. Place the aubergine on a baking sheet, spread it with the mixture, and put it in the oven for 25 minutes.
3. Chop the onion and sauté it in the pan.
4. Add the tomato paste, tomato pulp, and ras el hanout spices and let it simmer for 10 minutes.
5. Then add the aubergine and finally the chickpeas.
6. Let it simmer nicely and serve it over the couscous or rice. A dollop of yogurt on the side and top it off with coriander. MY GOD, how delicious. Thanks Elke! I've filled four containers so lunch for tomorrow is already ready, mmmmm.