Moroccan Tagine

2 teaspoons vegetable oil
2 Cups chopped onion
2 large cloves garlic, crushed
1 Cup carrots, sliced crosswise ½ cm thick
1 large green capsicum, cut into ½ cm strips
1 teaspoon ground cumin
½ teaspoon each: ground allspice, ground ginger, and turmeric
¼ teaspoon each: cinnamon, salt and cayenne pepper
1 Cup water
1 medium eggplant, peeled and cut into ¼ inch cubes
400 g can chopped tomatoes
400 g can chick peas, rinsed and drained

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, 3 minutes. Add carrots, capsicum, spices and ½ Cup water. Cook, stirring occasionally, 5 minutes.

Add all remaining ingredients. Cover and simmer over medium-low heat, 30 minutes or until vegetables are tender. Stir several times during cooking. Serve over couscous.