Put the cubed eggplant into a colander sprinkle with salt and leave for 30 minutes
Heat the oil in a flameproof casserole dish, add the onions and garlic and fry for a 5 to 6 minutes until softened
Stir in the ground cinnamon and cloves and fry for 1 minute
Add the lamb and cook for 5 to 6 minutes stirring occasionally until well browned
Rinse, drain and pat dry the eggplant, add to the pan and cook for 3 to 4 minutes, stirring well
Add the tomatoes 300 mL water, apricots and the seasonings.
Bring to the boil, then cover and simmer gently for about 45 minutes
Stir in the chickpeas and honey and cook for a further 20 minutes, or until the lamb is tender.
Serve the stew accompanied by couscous with the olive oil fried almonds and chopped parsley stirred in