Eggplant Moussaka

How to prepare

1. Grill eggplant cubes in a large non-stick pan from all sides and set them aside.
2. Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add garlic and stir until fragrant then add the tomato and stir for 5 minutes or until tomato is tender.
3. Add MAGGI Vegetable Stock cubes, tomato paste, water, and the prepared eggplant. Bring to boil then simmer over a low heat for 15 minutes or until eggplant is almost cooked.
4. Add chickpeas, cinnamon powder and dried mint and simmer for 10 minutes or until eggplant is completely cooked.