2 long brinjals (eggplant)
45 ml butter
1 medium onion, finely chopped
2 cloves garlic, crushed
1 can chopped tomatoes 🍅
2 green chilies 🌶, seeded and chopped
45 ml tomato paste
1 can chickpeas, drained
1 can mixed beans, drained
60 ml olive oil
50 g grated white cheddar cheese 🧀
Preheat oven to 180 degrees C.
Slice brinjal lengthwise into thin strips, sprinkle with salt. Leave to stand for about 30 minutes. In a pan, heat butter and fry onions and garlic till soft.
Add tomatoes, chilies and tomato paste, season with salt.
Cook for 15 minutes.
Add chickpeas and mixed beans. Heat through. Rinse brinjal and pat dry. Arrange a 1/3 of the slices at the bottom of a casserole dish.
Spread stew over slices. Repeat layers ending with brinjal.
Pour olive oil around slices of casserole. Cook in the oven for 30 minutes.