Aubergine, Chickpea and Tomato Provençal Bake
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Ingredients
- 2 aubergines, cubed
- 400 g tinned chickpeas, drained
- 400 g tinned chopped tomatoes
- 1 red pepper, sliced
- 1 onion, sliced
- 3 garlic cloves
- 60 g black olives, pitted and halved
- 1 tsp dried basil
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 321 kcal
- Protein
- 10.9 g
- Carbohydrate
- 30.1 g
- of which sugars
- 11.5 g
- Fat
- 15 g
- of which saturates
- 2.1 g
- Fibre
- 13.5 g
- Salt
- 1.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Toss the aubergines and red pepper with 2 tablespoons of the olive oil, spread on a baking tray and roast for 20 minutes until starting to colour.
- 3
Meanwhile, heat the remaining olive oil in a large pot and cook the onion and garlic for 6 minutes until soft.
- 4
Add the tinned tomatoes, dried basil and a splash of water, and simmer for 10 minutes.
- 5
Stir in the roasted aubergines and pepper, the chickpeas and the black olives, and simmer for a further 10 minutes until everything is tender and the sauce has thickened.
- 6
Season well and serve hot.
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