Roast 2-3 large red capsicums, or use bought roasted capsicums.
Dice two of the eggplants and slice the other two. Salt lightly, if you wish, and put aside for 30 minutes.
Warm half the olive oil in a large saucepan over medium heat and add the onion. Cook slowly for 5 to 10 minutes or until golden. Add the diced eggplant and crushed garlic to the onions and cook for 20 minutes until softened.
Add the tomatoes and their juice to the pan, cover and cook for 20 minutes, then stir in the sage and thyme. Combine the kidney beans and chickpeas and add them to the tomato mixture. (Add a spoonful or two of vegetable stock or water if the mixture seems a little dry.)
Rinse the sliced salted eggplant and pat dry. Lightly fry the slices in the remaining oil for 5 minutes or until golden.
Preheat the oven to 180°C. Place a layer of the bean and tomato mixture in a large shallow casserole dish. Cover with a layer of the eggplant slices and a few strips of capsicum. Add another layer of beans then cover with alternate slices of eggplant and capsicum. Bake for 30 minutes, then stand the casserole for 5 minutes before serving garnished with the flat-leaf parsley.
Roasted Red Capsicums are easy to prepare at home with this recipe. You may omit the oil and garlic, if desired.
It's slightly time consuming, but I didn't cook each part for the specified 20 minutes and it still turned out lovely. Very yummy with the fetta cooked ontop and some fresh added at the end when you put the pasley on (I use quite a decent amount, since parsley is tasty and very good for you). I also halved the amounts, as I was cooking for one. I served it with a mixture of brown and wild rice.
23 Aug 2010