Eggplant, tomato and chickpea casserole

Vegetarian casseroles are a great way to get a lot of veggies in a tasty, hassle free way.

  • 1 hr 20 mins cooking
  • Serves 4
  • Print


Eggplant, tomato and chickpea casserole
  • 2 eggplants, sliced thickly
  • 2 tablespoon olive oil
  • 150 gram green beans, trimmed, halved
  • 10 spring onions, trimmed
  • 2 clove garlic, crushed
  • 3 stalks celery, trimmed, sliced thinly
  • 2 x 310g canned chickpeas (garbanzo beans), rinsed, drained
  • 4 tomatoes, peeled, chopped finely
  • 1/4 cup each finely chopped fresh flat-leaf parsley and oregano
  • 1 tablespoon tomato paste


Eggplant, tomato and chickpea casserole
  • 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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