Syrian Msaqa'a (Eggplant and Chickpea Stew)

1Preparation

1. Cut the eggplant into large cubes and sprinkle with ½ tsp salt.
2. Toss the eggplant with 3 tbsp of the olive oil until coated.
3. Slice the onions and garlic, and dice the pepper and tomatoes.

2Cooking

1. Spread the eggplant on a tray and roast until browned and soft.

   ♨️ oven 220°C⏱ 30 min timer
2. Cook the onions in the remaining oil until soft and pale golden.

   🔥 medium heat⏱ 8 min timer
3. Add the garlic and pepper and stir until the pepper softens.

   🔥 medium heat⏱ 3 min timer
4. Add the tomatoes, tomato paste, spices and remaining salt, and cook until the tomatoes break down.

   🔥 medium heat⏱ 7 min timer
5. Add the eggplant, chickpeas and water, cover and simmer gently until the sauce thickens and coats the eggplant.

   🔥 low heat⏱ 15 min timer

3Serving

1. Spoon the msaqa'a into a deep dish and finish with parsley and a drizzle of olive oil.
2. Serve warm or at room temperature with flatbread or rice.

💡 Tips & common mistakes

• Common mistake: stirring hard after adding the eggplant, which mashes it. Shake the pot gently instead.
• It tastes even better the next day once the flavours have mingled.

🔁 Substitutions

• Traditionally the eggplant is fried rather than roasted, but it soaks up much more oil.
• Use 250 g dried chickpeas, soaked and boiled, instead of canned.