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Baked Eggplant & Chick Peas in a Smoky Tomato Sauce

It's worth pan grilling the eggplant so you get an added smoky flavour to match the sauce, but if you don't have time (or a pan grill) you can cook the eggplant slices under an oven grill. You can control how spicy this is by the amount of chilli you use. I use my homemade sweet chilli sauce made with dates instead of sugar, but any type of heat will work. Ingredients (serves 4) 2 medium eggplants, cut lengthways into 1cm-thick slices 4 tbsp extra virgin olive oil 1 red onion, finely chopped 4 fat garlic cloves, peeled and crushed or very finely chopped 1 tablespoon minced ginger, or fresh ginger very finely chopped 1 green chilli, finely diced or 1 tbsp sweet chilli sauce or 1 tsp chilli powder - depending how hot you want the dish 2 tsp paprika 1 tsp ground cumin 400g tin chopped tomatoes 400g tin chickpeas, drained and rinsed 2 tbsp pomegranate molasses (can be replaced with 1 tbsp of soft brown sugar mixed with 1 tbsp lemon juice or 1 tbsp balsamic vinegar mixed with 1 tbs

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