Instructions:

 

Heat a large frying pan and add the rapeseed oil with the chopped onions and cook gently for 4-5 minutes, then add the chopped garlic and cook for a further 2-3 minutes.
 

Add the ras el hanout spice mix to the frying pan with the diced aubergine and stir well. Cook for a further 3-4 minutes stirring continuously so that it does not burn.
 

Add chopped tomatoes, sultanas, chopped olives, vegetable stock, chickpeas and honey or golden syrup, stir to combine.  Cover the frying pan with a lid or a piece of foil and allow to simmer gently.

After about 10 minutes of simmering, remove the lid or foil and let the sauce thicken by simmering it slowly. If it gets a little too thick add a little boiling water.
 

Once the sauce thickens, season with a little freshly ground black pepper.

Serve hot garnished with the fresh coriander

    
This is perfect with couscous or flat breads