Chickpea and eggplant pan

Ingredients for 4 servings:

• 2 eggplant(s)
• 2 bell peppers, red or yellow
• 400 g tomatoes, chopped (can)
• 300 g chickpeas (can), drained
• 2 onions
• 150 ml vegetable stock
• 8 tbsp mild ajvar
• 4 tbsp olive oil
• 1 bunch of parsley
• 1 tsp cumin powder
• 200 g goat’s cheese
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

incredibly delicious!

Peel and finely dice the onions. Dice the bell peppers and eggplant. Heat the oil in a large pan. Sauté the eggplant, bell pepper, and onion until crisp. Add the ajvar, chopped tomatoes, and stock and bring to a boil. Season with cumin, salt, and pepper. Simmer for 10 minutes. Add the chickpeas and half of the chopped parsley and braise briefly. Season with salt and pepper. Arrange on plates with flakes of goat’s cheese and the remaining parsley. I serve with couscous.