Healthy Eggplant Manzala (Moussaka)

Ingredients

• Eggplant
• Onion
• Olive oil
• Cooked whole chickpeas
• Tomatoes (diced)
• Water with some of the chickpea cooking liquid (aquafaba)
• 1 tablespoon tomato paste
• 1 teaspoon hot pepper paste
• Salt
• For more of Rana's recipes, see Meat-Filled Samosas (Sambousek)

Method

1. Sauté the sliced onions in a little olive oil.
2. When the onion softens, add the raw eggplant cut into cubes (no frying) and sauté them over low heat.
3. Add the cooked chickpeas and stir, then add the diced tomatoes and stir.
4. Add enough water with a little of the chickpea cooking liquid to cover the ingredients in the pot. Add the tablespoon of tomato paste, the hot pepper paste, and salt to taste.
5. Stir, bring to a boil, then reduce the heat and simmer gently until everything is cooked through.
6. Serve the eggplant manzala hot or chilled from the fridge. It is eaten with bread.