Adding a tin of chickpeas to this dish makes it a complete and nutritious meal. Chickpeas are a rich source of protein, as well as fibre, vitamins and minerals.  Ensure you rinse your chickpeas thoroughly to make them easier to digest. 

Serves 4

Prep time: 15 mins

Cook time: 30 mins

Ingredients

1 tbsp extra-virgin olive oil

1 medium brown onion, finely chopped

1 garlic clove, crushed

400g tin cherry tomatoes

250g tin chickpeas, drained and rinsed

1 cup water

2 tbsp tomato paste

1/2 tsp dried chilli flakes

Black olives, pitted and torn

100g goat’s cheese, crumbled

Handful of basil leaves, torn

Sea salt and cracked black pepper, to season

 

Crusted eggplant ingredients

1/2 cup parmesan, grated

1/2 cup breadcrumbs

2 tsp dried oregano

1 free-range egg, whisked

1 large eggplant (600g), cut into 1cm rounds

2 tbsp extra-virgin olive oil

Sea salt and cracked black pepper, to season

 

Method

To prepare the sauce, add the oil to a medium saucepan.  Once hot, add the onion.  Cook for 2-3 minutes, until translucent.  Add the garlic.  Cook for another minute. 

Add the cherry tomatoes, chickpeas, water, tomato paste and chilli flakes.  Season with sea salt and cracked black pepper.  Let simmer for 15-20 minutes.  

To prepare the eggplant, combine the parmesan with the breadcrumbs and oregano leaves in a shallow bowl.  Whisk egg in a separate shallow bowl.

Dip each eggplant into the egg and then breadcrumb mixture.  Coat completely and set aside onto a large plate or tray.

Heat oil in a large frypan.  When the oil is hot, add the eggplant and cook, in batches, for 1-2 minutes on both sides, until golden.  Set aside.

To serve, place eggplant on a plate, slightly overlapping.  Top with the tomato mixture and scatter over the olives, goat’s cheese and basil leaves.  Season with sea salt and cracked black pepper.