(Serves 2–4, oven at 180°C)
1 large aubergine, thinly sliced (no need to fry, raw is fine)
1 large onion, 1 clove garlic
1 tin tomatoes
1 tin chickpeas
1 tbsp tomato purée
½ tsp cinnamon
½ glass red wine (or not)
Salt and pepper
¾ pt milk
1 oz flour
1 oz soft margarine
1 egg
Grated cheese
Preheat oven to 180°C.
Chop onion and garlic, fry in oil but don’t brown. Add tomatoes, tomato purée, cinnamon, wine, salt and pepper. Cook gently for 5 minutes, then mix in chickpeas. Lightly liquidise the mixture.
Make white sauce, season well, beat in egg.
Prepare for the oven. Grease a casserole dish and layer: aubergine; white sauce; mixture; repeat, ending with sauce. Sprinkle with cheese and bake for one hour. Serve with cooked green vegetables or green salad.
