Eggplant and Kibbeh Stew

Ingredients 13 items

• 2 cups oil for deep frying
• 15 pieces ready-made kibbeh
• 2 medium eggplants or 500 g, cut into large cubes
• 2 tablespoons vegetable oil,additional quantity
• 2 medium sliced onions or 250 g
• 4 cloves sliced garlic
• 1.5 cups canned chickpeas or 240 g
• 1 tablespoon dried mint
• 2 medium tomatoes or 300 g, peeled and diced
• 2 cubes MAGGI Chicken Stock
• 4 cups or 1000 ml water
• 3 tablespoons tomato paste
• 1 teaspoon seven spices