Eggplant Parmigiana

1 eggplant, sliced into three pieces (lengthways)
½ zucchini, finely diced
1 clove garlic, finely diced
1 tblsp Extra Virgin Olive Oil (EVOO)
400g chickpeas
410g chopped tomatoes (salt reduced)
1 tblsp tomato paste (salt reduced)
1 tblsp dried oregano
1 tsp cumin
1 tsp paprika
1 tsp cracked pepper
Parmesan cheese (optional)

Preheat the oven to 180 C;
Line a baking tray with baking paper;
Add eggplant to the tray and place in the oven for 15 minutes, flip the eggplant and cook for a further 15 minutes (or, add egplant to a fry-pan over medium heat with a splash of EVOO and cook for 5 minutes on each side);
Add a splash of EVOO, garlic, chickpeas, tomatoes, oregano, cumin, paprika and pepper to a wok and simmer over a low heat for 20 minutes;
Once eggplant is ready, place the eggplant slices on a plate, top with a good lot of chickpea mixture and sprinkle with grated Parmesan (Parmesan optional);
Enjoy and don’t forget to #organictransformations so I can see your wonderful, nourishing re-creations!

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