- 1 aubergine, cut into cubes
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp olive oil, plus a little extra for brushing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, finely chopped
- 400g can chopped tomatoes
- 2 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 200g cherry tomato, halved
- 400g can chickpea, rinsed and drained
- 4 slices white baguette
- 3 tbsp grated vegetarian Parmesan style cheese
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- handful basil, to serve
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Heat oven to 200C/180C fan/gas 6. Fry the aubergine and onion in the oil in a large pan for about 5 mins until softened and lightly coloured. Add the garlic, canned tomatoes, ½ can of water, 1 tsp oregano and a little pepper. Bring to the boil, then simmer for 10 mins. Stir in the cherry tomatoes and chickpeas for the final 2 mins cooking.
Spoon into a baking dish. Brush the bread with a little oil. Mix remaining oregano and Parmesan, then sprinkle over the bread. Sit the bread on top of the chickpea mix, then bake for 15-20 mins until crisp and golden. Scatter the basil over the top and serve with green veg or a salad on the side.
If you haven’t got cherry tomatoes, simply chop up three ordinary tomatoes instead.