Suitable for vegan and vegetarian diets.*

Makes 2.59 kg.

Ingredients

1 kg	aubergine
100 g	chickpeas (cooked)	(225g cooked)
100 ml	olive oil
6 cloves	garlic
150 g	onions
880 g	canned tomatoes	chopped
30 g	tomato purée
	salt	to taste
	pepper	to taste
300 g	tomatoes	sliced

Instructions

Slice aubergine into 1 1/2 cm slices, lengthways. Cut slices into portion sizes. Salt and leave for 1/2 hour. Rinse and pat dry. Bake on oiled tray til softened 20-25 minutes. Saute onion and garlic in olive oil, add chopped tomatos and tomato puree. Cook until reduced a bit, add chickpeas salt & pepper. Taste. Put on top of aubergine slices and top with fresh tomatoes. Bake until heated through.