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Ingredients
Method
- 4 tbsp olive oil
- 2 aubergines, 1 cut into 3cm cubes, half sliced into rounds
- 1 sliced onion
- 2 chopped garlic cloves
- ¼ tsp chilli flakes
- ½ tsp ground cinnamon
- 400g tin of chickpeas, drained
- 400g passata
- 10g chopped mint leaves
- Preheat the grill to heat. Heat 2 tbsp oil in a frying pan and add half the aubergines and all the onion and garlic and some seasoning, then cook for 10 mins to soften. Stir in the spices, passata, chickpeas and 200 mins water, and simmer for 15 mins until thickened and rich.
- Add the sliced aubergine to a baking tray and brush with 2 tbsp of oil and some seasoning. Grill for 3 mins on each side or until golden, then set aside. Stir the mint into the chickpea and tomato mixture, top with the grilled aubergine rounds and serve with warmed flatbreads.
35 mins
4 serving
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