MISCHU’S MOM’S AUBERGINE & CHICKPEA STEW
SERVES 10 TO 12
I met Mikhael – or Mischu, as we like to call him – here in Cape Town. Mischu is married to the beautiful Angelique and owns a few Lebanese eateries around town. 1kg aubergines
500ml (2 cups) canola oil, for frying (plus a little extra) 1.5kg ripe tomatoes
3 medium onions, peeled and roughly chopped
5 cloves garlic, peeled
400g can chickpeas, drained and rinsed
200g tomato paste
3g chilli powder (optional)
Salt to taste
125ml (½ cup) water
15ml (1 tbsp) dried mint
Peel the aubergines, keeping a third of the peel – just because it looks much nicer. Quarter and sprinkle with salt and set aside for 20 minutes. Pat dry with paper towel. Heat the oil in a skillet and fry the aubergine chunks in batches until golden brown. Drain on paper towel.
Cut a cross into the bottom of each tomato and cover with boiling water. Leave for a few minutes so that the skin pulls away. Remove the peel and chop finely. Set aside.
Heat the extra oil in a heavy-bottomed pot and sauté the onions until translucent. Add the garlic and chickpeas and sauté for a few minutes. Then add the chopped tomatoes, tomato paste, chilli powder and salt and cook for 5 minutes. Add the water and bring to the boil.
Arrange the aubergines in the bottom of the pot and sprinkle with the dried mint. Reduce the heat to low, cover and simmer for 25–30 minutes. Serve warm or cold.