North African lamb with chickpeas and couscous

Ingredients

• 1 large eggplant, cut into 1-inch (2.5 cm) pieces
• 1 lb (500 g )lamb leg, boned, trimmed and cut into 1/4 inch (.6 cm) strips
• 1 1/2 tbsp (20 mL) coriander seeds, crushed
• 1/2 tsp (2 mL) cumin seeds, crushed
• 1 tsp (5 mL) grated nutmeg
• 1/4 tsp (1 mL) black pepper
• 3 tbsp (45 mL) canola oil
• 1-2 jalapeño peppers, seeded and finely chopped
• 2 tbsp (25 mL) grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp (5 mL) vinegar
• 6 Roma tomatoes, seeded and finely chopped
• 1 can (19 oz/540 mL) chickpeas, rinsed and drained
• 2 tbsp (25 mL) freshly chopped parsley
• 1 tbsp (15 mL) freshly chopped cilantro
• 4 cups (1 L) cooked couscous