Vegetable gravy with grilled meat

Name: vegetable gravy with grilled meat
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 2 eggplant; 2 zucchini; 3 el traditional olive oil; 2 toe garlic; 2 large onion; 1 tl coriander powder; 1 tl cumin (djinten); 1 tl salt; 800 g tomato cubes can of 400 g; 400 g canned chickpeas; 4 chicken sausage 330 g; 8 lamb chop

Stewed vegetables with grilled lamb chops.

Ingredients

Kitchen Stuff

1 tagine or casserole

Directions

Cut the aubergines in quarter lengthwise and cut these parts into four pieces. Cut the courgettes in quarter lengthwise and cut these parts in half.
Heat the oil in the frying pan or over medium heat in the tajine and fry the aubergine until it turns brown.
Slice the garlic and the onion into coarse pieces. Spoon the zucchini, onions and garlic into the eggplant in the tagine.
When the onion turns brown, add the coriander, cumin, salt and the tomatoes. Bring the whole to the boil.
Drain the chickpeas, stir them through the stew and let them simmer for 30 minutes on low heat.
Brush the sausages and lamb chops with oil and sprinkle the chops with salt and pepper.
Heat a grill pan and grill the lamb chops and the sausages in 2-3 min on each side brown.