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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