Ingredients
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2 tablespoons olive oil
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2 teaspoons garlic cloves, crushed
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1 (14 ounce) can chickpeas, drained
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1 (15 ounce) can kidney beans, drained
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2 teaspoons rosemary, finely chopped
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2 teaspoons ground sage
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1 -2 teaspoon paprika
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1 lb ripe tomatoes, skinned and chopped
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fresh ground black pepper
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2 onions, roughly chopped
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2 large eggplants, sliced
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2 large roasted red peppers, cut into large slices
Instructions
- Preheat the oven to 350°F.
- Heat olive oil in a large pan. Saute onion and garlic until soft and golden.
- Add the rosemary, sage, paprika and tomatoes. Saute for 2 minutes. Add the chickpeas and kidney beans. Set aside.
- Saute eggplant slices in oil until golden. Remove from pan and drain well on paper towels.
- In a large shallow ovenproof dish, layer the bean mixture with the red pepper slices and eggplant, finishing with the red pepper and eggplant.
- Bake in the oven for 20-30 minutes. Serve with a green salad.