CHICK PEAS AND AUBERGINES

Serves 4

2 aubergines
2 onions, peeled and chopped
olive oil
2 garlic cloves, crushed
1 x 425g tin chick peas
1 x 425 tin chopped tomatoes
salt
pepper
2 or 3 bay leaves

1. Dice aubergines, sprinkle with salt and leave to drain for 30 minutes.
2. Rinse the aubergines and squeeze out water.
3. Fry the aubergine until crisp and lightly brown.
4. Fry the onion until soft.
5. Combine all the ingredients and cook gently for 30 minutes.

Should be moist, rich and colourful.

Serve with brown rice and salad or green vegetables.

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