Ingredients
- 1 large onion, chopped
- 2 large aubergines, diced into medium cubes
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can chickpeas, strained
- 1 cup olive oil
Tomato sauce
- olive oil
- 2 minced garlic
- dash of balsamic vinegar
- Passata 400 ml
- 1/2 tsp oregano
- 1/2 tsp cinnamon
- 1/2 tsp paprika
- salt & pepper
Directions
Step 1
In a deep pan, Fry the aubergine cubes in half of the olive oil until light brown colour. Set aside.
Step 2
In the same oil stir fry, the rest of the vegetables until golden colour.
Step 3
Put the aubergine and vegetables in an over dish. Sprinkle the strained chickpeas over them.
Step 4
Make the tomato sauce with remaining olive oil and in the same pan you used for frying the vegetables. Simmer of 5 minutes. Then pour over the vegetables in the oven dish.
Step 5
Bake for about 30 minutes until glistening surface.
