Moroccan Aubergine Stew

One of the best chain restaurants, in my humble opinion, is Giraffe - the food is interesting, mostly cooked on the premises and features some exciting flavours.  One of the most delicious things they do is a mezze plate with this stew, along with hummus, baba ganoush, etc.  So this is my version, and it is best served cold, with hummus, olives and flatbreads.  Just gorgeous.  Saute two finely chopped medium onions in 3-4 tablespoons olive oil until soft and golden - don't let them brown.  Stir in a diced aubergine - dice it quite small, and saute for a few minutes.  It will soak up all the oil, but don't be tempted to add more!  Now add 5 - yes, 5 - cloves of grated garlic, a teaspoon of ras al hanout powder, 2 teaspoons ground cumin, half a teaspoon of chilli flakes, and a quarter teaspoon of ground cinnamon.  Stir well then add half a tin of chopped tomatoes (or a small tin, if you have one) and a splash of water. Cover and simmer over a low heat until thick and the aubergine is tender and slightly squishy.  Chill, and then add chopped coriander leaves.  Some Greek yoghurt with cucumber and mint is a nice accompaniment to this too.