Equipment
Ingredients
Vegetables
- 700 g aubergine, cut into 2.5cm cubes
- 200 g green beans, trimmed and halved
- 150 g yellow onion, finely diced
- 4 garlic, minced
Spicy Tomato Base
- 45 ml olive oil
- 400 g crushed tomatoes
- 30 g tomato paste
- 5 g red chili flakes
- 3 g smoked paprika
- 240 g chickpeas, drained and rinsed
Topping
- 150 g low-moisture mozzarella, shredded or sliced
- 10 g fresh parsley, chopped
Nutrition (per serving)
Method
Preheat your oven to 220°C/425°F. Toss the aubergine cubes with 30ml of olive oil and a generous pinch of salt on a large baking sheet. Spread them in a single layer, ensuring they are not overcrowded.
Roast the aubergine for 25 minutes, flipping halfway through, until the cubes are golden brown and tender. Remove from oven and set aside, but lower the oven temperature to 200°C/400°F.
While the aubergine roasts, bring a small saucepan of salted water to a boil. Blanch the green beans for 3 minutes until bright green but still crisp. Drain and rinse under cold water to stop cooking.
In an oven-safe skillet over medium heat, warm the remaining 15ml olive oil. Sauté the onion for 5 minutes until softened, then add the garlic, chili flakes, and smoked paprika, stirring for 1 minute until fragrant.
Stir in the tomato paste and cook for 1 minute to darken. Add the crushed tomatoes and chickpeas. Simmer for 10 minutes to thicken slightly.
Fold the roasted aubergine and blanched green beans into the tomato-chickpea sauce gently to avoid mashing the vegetables. Taste and adjust salt or chili levels.
Scatter the mozzarella evenly over the top of the skillet. Bake at 200°C/400°F for 15-20 minutes, until the cheese is melted, bubbling, and spotty brown.
Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.
Chef's Notes
- Roasting the aubergine first is crucial. If you simmer raw aubergine directly in the tomato sauce, it often becomes rubbery and soaks up too much liquid.
- For the cheese, 'low-moisture' mozzarella (the block kind used for pizza) works better here than fresh buffalo mozzarella, which releases too much water.
- This dish improves the next day as the spices meld with the starch of the chickpeas.
- If you want extra heat, infuse the olive oil with the chili flakes at the very beginning of the cooking process.
Storage
Refrigerator: 4 days — Reheat covered to prevent cheese from drying out.
Freezer: 2 months — Freeze before the final bake for best results, or bake and freeze portions.
Reheating: Oven at 180°C/350°F for 20 minutes or microwave until hot.
