Add the meat, paprika, the grated tomato, tomato paste, ras el hanout, salt and pepper (to taste).
Let cook for about 40 to 60 minutes or until the meat is cooked (at medium heat) and the sauce is reduced.
Place the eggplant slices in a baking dish, single layered and bake in a 400 °F preheated oven for 45 to 1 hour (cover them with aluminum paper).
Let simmer for 2 to 3 minutes just to get all the flavors of the sauce and adjust the seasoning for salt and pepper to your tasting.
Serve the dish by placing the eggplants slices around the plate. Add the meat, chickpeas and sauce in the middle or serve it as you like it. Garnish with cilantro or parsley if you prefer.
- You can add sliced peeled potatoes to be cooked in the sauce or you can fry the sliced potatoes first then add them to the sauce if you like.
- You don't have to add the eggplants slices to the sauce, you can just serve them in a plate and add the meat, chickpeas sauce on top.
- You can add 1 or 2 beaten eggs with a little bit of the sauce and chopped parsley and pour it over the sauce at the end of cooking . Let simmer for few minutes.
- You can add 1 tbsp of white vinegar to the sauce after turning off the heat .