Eggplant stew

Fry 1 thinly sliced red onion in olive oil, add 2 crushed garlic cloves, 3 chopped eggplants and a mix of ground cumin, coriander and caraway seeds with chili flakes. Fry for 5 minutes until the eggplant is browned, then add 400 g chopped tomatoes, 4-5 chopped sun-dried tomatoes, juice from 1/2 lemon, 400 g drained chickpeas, 3 chopped dried apricots, and 4 dl hot vegetable stock.
Simmer the stew for 15 minutes.
Serve with couscous and yogurt with chopped mintleaves.