Eggplant, tomato and chickpea casserole

Prep 0 h : 15 m
Cook 0 h : 45 m


  • 600g eggplants, thickly sliced

    2 tbsp olive oil

    150g green beans, trimmed and halved

    10 spring onions

    2 cloves garlic, crushed

    3 stalks celery, trimmed and thinly sliced

    2x310g canned chickpeas, rinsed and drained

    4 large tomatoes, peeled and finely chopped

    4 tbsp each, finely chopped fresh flat-leaf parsley and oregano

    1 tbsp tomato paste


  • Preheat oven to 180°C.

    Preheat grill or boiler.

    Place eggplant slices on an oiled oven tray; brush lightly with half the oil.

    Place under hot grill until browned on both sides.

    Meanwhile, boil, steam or microwave beans until tender; drain.

    Heat remaining oil in large flameproof dish; cook onion, stirring, until lightly browned.

    Stir in eggplant, garlic, celery, chickpeas, tomato and herbs.

    Cook, covered, in oven 45 mins or until vegetables are tender.

    Remove from oven; stir in paste and beans.