Moroccan Casserole

I thought it looked tasty. Found it in an old cook book.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 1  large onion, chopped
• 1  large eggplant, cut into chunks
• 2  garlic cloves, crushed
• 1  teaspoon ground cumin
• 1  teaspoon turmeric
• 1  teaspoon ground ginger
• 1  teaspoon paprika
• 1  teaspoon ground allspice
• 3 (14 ounce) cans crushed tomatoes
• 1 (16 ounce) can chickpeas, drained
• 1⁄2 cup raisins
• 1  tablespoon fresh cilantro, chopped
• 3  tablespoons fresh parsley, chopped
•  salt and pepper

Directions

1. Heat oil in a flameproof casserole dish. Add onion and cook, stirring occasionally, 5 minutes, or until soft. Add eggplant, cover and cook 5 minutes.
2. Add garlic, cumin, turmeric, ginger, paprika, and allspice and cook, stirring, 1 minute.
3. Stir in tomatoes, chickpeas, raisins, cilantro and parsley. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 45 minutes or until vegetables are tender. Serve hot.