Moroccan Eggplant Chickpea Stew

This is a great recipe I adapted from one I saw on the internet. No oil is used to fry so it is lower in fat/calories. My favourite part is the raisins. I was worried I added too many but it was delicious. Don't be stingy with them.

Ingredients:
1/4 cup water
2 Tbsp chopped onion
1 clove garlic, chopped
1/2 tsp ginger, chopped
2 baby eggplants, diced
1/2 tsp turmeric, ground
1/2 tsp cumin, ground
1/2 tsp coriander, ground
1/2 tsp paprika, ground
1/2 tsp black pepper, ground
1/4 tsp salt
1 16oz can of tomatoes, crushed or diced
1 cup chickpeas, (drained if canned; soaked and boiled if dried)
1/4 cup raisins
2 Tbsp fresh parsley, chopped

Method:
1. Heat water over medium/high heat in a medium sized non-stick frying pan/pot.
2. Add onion, garlic, and ginger and cook for a bit.
3. Add the eggplant and cover. Let cook for a few minutes.
4. Add spices (turmeric through salt) and cook for 1 minute, stirring continuously.
5. Add tomatoes, chickpeas, raisins, and parsley and bring to a boil.
6. Simmer for 15 minutes.
7. Salt and pepper to taste.