• 1 medium sized aubergine, sliced into discs
• 1 medium sized onion, peeled and finely diced
• 2  garlic cloves, peeled and finely diced
• 1  red pepper, de-seeded and sliced into strips
• 150g  cooked chickpeas, or canned - drained and rinsed
• 1x200g can of chopped tomatoes
• 2 tsps  tomato puree
• 1 tsp  dried mint
• 150ml  hot water
• 1 pinch  cayenne pepper
• rapeseed oil spray

Preheat oven to 180C, 350F, gas mark 4. Heat a frying pan and add a couple of sprays of the rapeseed oil and gently fry the aubergine slices in batches until they have changed colour, then set aside on a warmed plate.

Add a couple more sprays of the rapeseed oil to the frying pan and gently fry the onion and garlic until golden, then add sliced pepper, tomato puree, dried mint, and cayenne pepper. Cook over medium heat, stirring gently for about 3-4 minutes. Add chickpeas, tomatoes and hot water and simmer for 10 minutes.

In an ovenproof dish, spread half of the chickpea mixture evenly and layer with half of the aubergine slices. Top with the remaining chickpea mixture and arrange the remaining aubergine slices on the surface. Bake in the oven for 15 minutes.

Once cooked, serve hot garnished with a little dried mint(optional), but can be eaten cold and great re-heated!

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