Ingredients (Serves 4)
1kg fresh tomatoes, chopped roughly
2 onions, chopped roughly
4 cloves garlic, chopped finely
1 tin chickpeas, drained
1 bunch fresh thyme, chopped roughly
salt and pepper
2 handfuls pitted dates, roughly chopped
2 handfuls slithered almonds, toasted
1/2 bunch fresh basil, chopped roughly
Optional cheese sprinkling for those who want it.
In a pan over medium to high heat, cook the onions in a little coconut oil until soft.
Add the garlic, tomatoes, thyme, salt and pepper and cook for half an hour. Ideally you would leave this cooking on a slow heat for longer (I left it on a very low heat for half the day while I was out), but this depends on how strapped for time you are.
Turn the oven to 180 C.
While the tomatoes are cooking, slice the aubergine to the approximate thickness of a £1 coin. On a high heat and in a little coconut oil, place the aubergine slices in a frying pan until they are golden. Alternatively you can cook these under the grill. Leave to one side.
Stir the chickpeas into the tomato sauce and add more seasoning if necessary.
In an oven-proof dish, pour half the tomato and chickpeas into the bottom. Scatter half the chopped dates and toasted almonds and top with half the aubergine slices. Repeat this with the remaining ingredients.
Place the dish in the oven and cook for 20 minutes. After 10 minutes sprinkle some parmesan or feta on the top to crisp.
Serve with the chopped basil and a crunchy green salad on the side.
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