Name: Eggplant, tomato and chickpea casserole
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 2 eggplants, sliced thickly; 2 tablespoon olive oil; 150 gram green beans, trimmed, halved; 10 spring onions, trimmed; 2 clove garlic, crushed; 3 stalks celery, trimmed, sliced thinly; 2 x 310g canned chickpeas (garbanzo beans), rinsed, drained; 4 tomatoes, peeled, chopped finely; 1/4 cup each finely chopped fresh flat-leaf parsley and oregano; 1 tablespoon tomato paste

Ingredients

2 eggplants, sliced thickly

2 tablespoon olive oil

150 gram green beans, trimmed, halved

10 spring onions, trimmed

2 clove garlic, crushed

3 stalks celery, trimmed, sliced thinly

2 x 310g canned chickpeas (garbanzo beans), rinsed, drained

4 tomatoes, peeled, chopped finely

1/4 cup each finely chopped fresh flat-leaf parsley and oregano

1 tablespoon tomato paste

Method

1.Preheat oven to 180°C/350°F. Preheat grill.

2.Place eggplant slices on oiled oven tray; brush lightly with half the oil. Place under hot grill until browned both sides.

3.Meanwhile, boil, steam or microwave beans until tender; drain.

4.Heat remaining oil in large flameproof dish; cook onion, stirring, until browned lightly. Stir in eggplant, garlic, celery, chickpeas, tomato and herbs. Cook, covered, in oven 45 minutes or until vegetables are tender. Remove from oven; stir in paste and beans.

Women's Weekly Food

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Ingredients

Method

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