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This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Preparation of Tuffâhiyya, Apple Stew. Sour apples are cooked with meat in water until ragged, then the apples are macerated and strained. Put with it oil, salt, pepper and crushed soaked garbanzos and boil until the meat is browned. Pour on the apple juice, and when it boils, throw in mint, celery leaf, rue and stalks of purslane, and thyme and boiled eggplant, and cover [the pot with a crust] and ladle out.