Aubergine, Chickpea and Tomato Bake

Instructions

1. 1

   Preheat the conventional oven to 220°C (425°F). Trim the aubergine and cut into 2.5 cm cubes. Peel and roughly chop the onion, then peel and finely chop the garlic. Drain and rinse the chickpeas: the listed 960 g is their drained weight, approximately four 400 g cans.

2. 2

   Put the aubergine and onion in a deep 5-litre roasting dish. Toss thoroughly with the olive oil, salt and black pepper, then spread evenly. Roast uncovered on the middle shelf for 35 minutes, stirring after 20 minutes, until the aubergine is beginning to soften and brown.

3. 3

   Reduce the oven to 200°C (400°F). Carefully stir the chickpeas, chopped tomatoes with all their juice, garlic, tomato paste and oregano into the roasted vegetables. Cover the dish tightly with foil and bake for 25 minutes.

4. 4

   Remove the foil carefully, stir, and bake uncovered at 200°C (400°F) for another 15 minutes, until the aubergine is completely tender and the sauce is thick and bubbling. Check that the centre reaches at least 74°C (165°F) with a food thermometer; if needed, bake for another 5 minutes and check again. Divide between four bowls.