Munazalit Bathinjan calls for fresh coriander to adorn this dish, but living in a house where the herb repels my familiy members, I have left it out! It would usually have courgettes in too, and be eaten warm. This recipe is more like Syrian ‘Moussaka’ – a world away from the Greek Mousakka we all know. It is eaten cooled, with the dish becoming tastier the longer it is left. Either or, this recipe is the basis for a filling and delicious meat free meal.

Serves 4

1 Aubergine – Peeled and cut into chunks

1 Onion – Sliced

4 Tomatoes – sliced

2 Cloves Garlic – Minced

1 Tin Chick Peas – Drained

3 tbsp Olive Oil

Salt & Pepper

2 Cup Water

2 tbsp Pepper or Tomato Puree

Salt aubergine chunks and set aside in a colander to drain.  After half an hour, rinse and pat dry with kitchen paper.

Sautee aubergines in olive oil topping up if the pan runs dry. Add onions and garlic, frying until onions and translucent and aubergines start to soften.         Add tomatoes and chickpeas, making sure you stir to ensure nothing sticks to the bottom of the pan. Continue to cook for up to ten minutes.

Dilute pepper or tomato puree in one cup of water, then add to the pan along with an extra cup of water.Cover pan, and leave to simmer for 20 minutes stirring from tim to time.

When the aubergine starts to break down and lose its form, remove lid and continue to simmer until liquids are reduced.

Serve warm with rice, or leave to cool and eat at room temperature, served with bread.

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