Food to Live Dried Apricots (Kosher) (4 Pounds) 1 eggplant (diced) 1 sweet potato (diced) 2 zucchini (halved and sliced into half-moons) 4 cloves garlic 1 red pepper (diced) 1 onion (sliced) 1 can chopped tomatoes (14 oz) 14 oz chickpeas (cooked) 3  oz dried apricots 1 tablespoon harissa paste 1 teaspoon cumin (ground) 1 teaspoon coriander (ground) 3 tablespoons olive oil 2 tablespoons honey A handful of fresh coriander leaves (chopped) Salt and pepper to taste Put eggplant, sweet potato, zucchini, and pepper into a bowl. Season with salt and pepper, and sprinkle with 2 spoonfuls of olive oil. Toss so that all vegetable cubes are coated. Heat up a large non-stick pan and fry the veggies (do this in batches if necessary). They must be lightly golden. Heat up a casserole (lidded) and pour the rest of the oil into it. Fry the onions at medium heat until soft and then add garlic and spices. Add tomatoes, honey, apricots, chickpeas, and harissa paste into the casserole and stir. Add the fried veggies and cook for 3 minutes. Close the lid and put the casserole into a pre-heated oven (375F). Cook for 30 minutes. Take out your casserole and add a glass of water into the mix. Stir and put back into the oven for another 15 minutes. Sprinkle with coriander and serve cold or hot.