|brinjals — sliced and generously salted|
|raisins — handful|
|500 ml||tomato purée|
|400 g||canned chickpeas — drained|
|baby marrows — cut into ribbons with a vegetable peeler|
|250 g||green beans — lightly steamed|
|250 g||mozzarella cheese — sliced|
Preheat the oven to 190ºC. Grease an ovenproof dish or roasting pan.
1 Leave the brinjals in a colander for about 30 minutes, rinse well and arrange the slices in afresh coriander cooked herb couscous or other starch (optional) Season the chicken with salt and pepper and arrange in an ovenproof dish. Add the dates and garlic.
2 Mix the tomato purée with the coriander and wine and pour over the chicken. Bake for about 30 minutes or until done, then add the olives and bake for another 15 minutes or until browned and fragrant.
3 Arrange a layer of chickpeas (if using) on the purée, followed by brinjals, another layer of chickpeas, then purée, then baby marrows, chickpeas and purée. Add a layer of green beans, another layer of purée and a layer of mozzarella cheese.
4 Repeat the layers until everything has been used, finishing with the last of the cheese.
5 Bake for 25-30 minutes or until the cheese has melted and the dish is golden brown.
6 Serve with salad as a light meal or as a side dish.