Eggplant, tomato and chickpea casserole
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.