Eggplant chickpea tomato rocket bowl
Method:
Roast the eggplant in the oven until soft and lightly caramelized.
Meanwhile, heat a generous splash of olive oil in a pan over medium heat. Add the onion and a pinch of salt, and sauté until soft and translucent. Stir in the garlic and herbs, letting them cook briefly until fragrant.
Add the chopped tomatoes to the pan and cook for about 5 minutes. Pour in a small splash of water and let the sauce simmer gently until the tomatoes have broken down and the flavors have blended.
Add the drained chickpeas and warm them through in the sauce.
Roughly chop the olives (or serve with olive bread instead).
Serve the roasted eggplant with the chickpea–tomato mixture, fresh rocket, Parmesan, olives, and good bread. Finish with a generous drizzle of extra virgin olive oil.
Ingredients:
- eggplant 3 (pieces)
- tomato 4 (pieces)
- yellow onion 1 (pieces)
- garlic 2 (cloves)
- fresh thyme 1 (bunch)
- fresh rosemary 1 (bunch)
- fresh oregano 1 (bunch)
- black pepper 1 (pinch)
- salt 1 (pinch)
- sourdough bread 1 (pieces)
- kalamate olives 1 (cups)
- rocket 1 (bunch)
- olive oil 1 (ml)
- canned chickpeas 2 (can)
- parmesan cheese 1 (g)