Lebanese chickpea and eggplant stew

Method

1. Heat oven to 200°C.
2. Place chopped eggplant in a roasting dish and mix with half of the oil.
3. Roast eggplant until soft and golden brown.
4. While eggplant is roasting, heat remaining oil in a large pot and sauté the onion until soft.
5. Add garlic, water, canned tomatoes, tomato paste, paprika and chickpeas and bring to a simmer.
6. Add roasted eggplant and cook over a low heat for 30 minutes or until thick.
7. Remove from heat and add the mint.