by Diane Taylor
(This dish does not have exact measurements)
Prepare the Bengali Eggplant:
- 3 long or 1 large eggplant
- 2 tablespoons caster sugar
- 1 tablespoon salt
- 1 tablespoon tumeric powder
- approx ½ cup mustard seed oil
Cut eggplant crossways in 2cm thick slices. Place in a single layer on large baking tray. Combine sugar, salt and turmeric in a small bowl. Evenly sprinkle the eggplant slices with half the tumeric mixture. Turn the eggplant slices over and repeat with the remaining tumeric mixture.
Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.
Heat the oil in a frying pan over medium-high heat. Add eggplant and cook until golden and tender. This will take a few batches to complete. Drain on a plate lined with paper towel.
Rinse and drain 2 cans chickpeas.
Prepare a tomato sauce: Saute 1 large chopped onion and 2-4 teaspoons garlic in 1 tablespoon olive oil Once the onion is translucent, add a tub of tomato paste and 2 cans chopped tomatoes (or equiv fresh). Cook down adding sugar and salt to taste.
Coat a casserole dish with olive oil. Layer eggplant, chickpeas and tomato sauce – repeat. Drizzle with olive oil. Bake at 180 degrees for 1 hour (roughly).