Eggplant casserole oriental style

Ingredients for 2 servings:

• 1 kg eggplant(s)
• 3 m.-sized onion(s)
• 3 cloves garlic
• 1 small can of tomatoes, pieces (450 g)
• 500 ml tomato puree
• 1 small can of chickpeas (450 g)
• 2 tsp spice mix (garam masala)
• salt and pepper
• 250 ml olive oil
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegan

Wash the eggplants and cut into large cubes. Fry in 2/3 of the olive oil until browned. Transfer to a large casserole dish. Slice the onions into rings, sauté in the remaining oil, and press in the garlic. Add to the eggplants, season with salt and pepper. Drain the chickpeas well and add to the casserole dish. Mix everything well with the chopped tomatoes and tomato puree. Season well with garam masala, salt, pepper, and cayenne pepper. Bake in the oven at 175°C (convection oven) for about 30 minutes. Serve with flatbread and garlic yogurt. I like to eat this casserole lukewarm. Like all casseroles, it tastes best reheated.