Eggplant & Chickpea Tomato Bake

Steps

1. 1

   Heat the oven to 220°C.

2. 2

   Toss eggplant with oil and half the salt.

3. 3

   Spread on a lined tray and roast for 25 minutes, turning halfway.

4. 4

   Combine tomatoes, chickpeas, cumin, cinnamon, and remaining salt in a baking dish.

5. 5

   Fold roasted eggplant into the sauce.

6. 6

   Cover and bake for 15 minutes.

7. 7

   Uncover and bake for 5 minutes more, until bubbling and the eggplant is soft.

8. 8

   Stir in lemon juice and parsley.

9. 9

   Divide into two portions, spooning the sauce over the vegetables.