EGGPLANT, CHICKPEA & TOMATO BAKE (MUSAQA’A)

SERVES 4. PREP 30 MINS. COOK 2 HRS 5 MINS

INGREDIENTS

• 5 (1.25kg total weight) medium eggplants

• 120ml olive oil

• 1 onion, finely chopped

• 6 garlic cloves, crushed

• 1 tsp chilli flakes

• 1 tsp ground cumin

• ½ tsp ground cinnamon

• 1 ½ tsp tomato puree

• 2 (200g total weight) green capsicums, deseeded, cut into 3cm pieces

• 400g can of chickpeas, drained, rinsed

• 400g can chopped tomatoes

• 1 ½ tsp caster sugar

• 2 tbsp coriander, roughly chopped, plus extra to serve

• 4 roma tomatoes, sliced

1.5 cm-thick

METHOD

1 Preheat oven to 220C fan forced.

2 Use a vegetable peeler to peel away strips of aubergine skin from top to bottom, leaving the eggplant with alternating strips of black skin and white flesh, like a zebra. Cut widthways into round slices, 2cm thick, and place in a large bowl. Mix with 75ml of oil, 1 teaspoon salt and pepper and spread out on two large, lined baking trays. Roast for about 30 minutes or until completely softened and lightly browned. Remove from the oven and set aside.

3 Reduce oven to 180C fan forced.

4 While the eggplant is roasting, make the sauce. Place 2 tablespoons of oil in a large saucepan over medium-high heat. Add the onion and cook for about 7 minutes or until softened and lightly browned. Add the garlic, chilli, cumin, cinnamon and tomato puree and cook for another minute or until fragrant. Add the capsicum, chickpeas, tinned tomatoes, sugar, 200ml water, 1¼ teaspoons of salt and a good grind of black pepper. Reduce the heat to medium and cook for 18 minutes or until the capsicum has cooked through. Stir in the coriander and remove from the heat.

5 Spread half the roma tomatoes and half the roasted eggplant on the base of a large baking dish, about 20cm x 30cm. Top with the chickpea mixture, then layer with the remaining tomatoes and eggplant. Drizzle with the remaining tablespoon of oil, then cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes or until the sauce is bubbling and the tomatoes have completely softened. Remove from oven and leave to cool for about 20 minutes. Top with remaining coriander and serve either warm or at room temperature.