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