Quick & Easy

Eggplant, tomato and chickpea casserole

Vegetarian casseroles are a great way to get a lot of veggies in a tasty, hassle free way.
Eggplant, tomato and chickpea casserole
1H 20M



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.

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