In a large casserole, warm the Olive Oil (3 tablespoon) over medium-high heat. Once the oil is warm, transfer the Onion (1.75 pound) and the Shallot (0.5 pound).
Lower the heat to medium and cover with a lid. Leave until the onions are soft and translucent, about 25 minutes. Stir occasionally.
Once the onions are soft and translucent, uncover and reduce the heat to medium-low. Stir occasionally for 20 minutes until the onions are golden brown.
Add the Garlic (4 clove), Eggplant (2), Pumpkin (2), Ground Turmeric (1 teaspoon), Ground Ginger (1/2 teaspoon), Salt (1 teaspoon), Ground Black Pepper (1/4 teaspoon), Water (2 cup), and Raisins (1 cup). Cover the casserole with a lid.
Let simmer gently and leave until the vegetables are cooked for about 35 minutes.
Serve warm with couscous, brown rice or bread, and garnish with Fresh Cilantro (to taste). Enjoy!