Chickpea & Aubergine Casserole

Serves 4

Ingredients

3 tbsp olive oil

1 onion, chopped

3 cloves garlic, peeled and chopped

2 large aubergines

1 x 400g can chickpeas, drained and rinsed

1 x 400g can chopped tomatoes, unsweetened

salt & pepper

Method

1. In a large pan, heat the oil and gently fry the onion and garlic until browned.
2. Trim the stalk ends of the aubergine and cut into thick slices.
3. Put the aubergine on top of the onion and garlic mixture and fry for a few minutes, then cover with the chickpeas and pour over the tomatoes.
4. Bring the mixture to the boil and then cover the pan and simmer for 10 minutes. Season well.  Leave to cool.
5. For extra zing, add some fresh or dried chilli before you leave to boil.