Sure! Well, the ras el hanout has cardamom, cinnamon, cloves, dried pasilla peppers, nutmeg, black pepper, powdered ginger, black pepper, cumin seeds, fennel seeds, and coriander seeds. I often put in turmeric and dried rosebuds, but I forgot the turmeric and couldn’t get the rose.
So: I melt some butter in a castiron skillet on low heat; I cut up some chicken breast and throw it in. (funds were low today, one half-breast for 4 people, usually it’s more.)
I had maybe 6 or 7 of those small, very dark purple eggplants – not the great big aubergines, though I’m sure that would work just fine. I cut those up along with 1 onion, and 4 or 5 ripe plums. Purple, yellow, red – doesn’t matter. Threw them in too.
Add a couple tablespoons of your ras el hanout, a little salt, and a cube of chicken bouillon. (two if they’re small.)
Cook over medium heat until it begins to thicken and caramelize, like half an hour or so. Add a half cup of red or good white wine, more or less to your taste, and cook another 10 or 15 minutes. If it seems like it might scorch, you can add some water too. The eggplant should mostly fall apart; this will fool the anti-vegetable people you may have at your table, mwa-ha-haaa!
Serve it over couscous or basmati rice.