Ingredients
- 750 grams eggplant
- 1 tsp. salt
- 2 tbs. olive oil
- 2 onions, cut into rings
- 500 grams zucchini, sliced on the diagonal into ¼ inch slices
- 4 plum tomatoes, thinly sliced
- 2 cup cooked chick peas
- 2 cloves garlic, minced
- 2 tbs. chopped fresh basil
- 1 tbs. chopped fresh thyme
- Salt and pepper
Preparation
Step 1
Slice the eggplant into ¼ to ½ inch slices and sprinkle with salt; drain in a colander set over a bowl for about ½ hour. Rinse the eggplant and pat dry.
Spray or brush eggplant, zucchini, and onions with oil, barbeque and grill until browned on both sides.
In a small bowl, combine the garlic with herbs, salt and pepper. Brush a 9 x 13 rectangular dish with oil. Layer half the onions, eggplant, zucchini, chick peas, and tomatoes. Sprinkle with half of the herb mixture. Layer the vegetables again ending with tomatoes and the rest of the herb mixture. Sprinkle with any remaining olive oil (do not place chick peas on top they will burn easily.
Cook uncovered in a preheated oven set at 375 degrees for 50 – 60 minutes until any liquid evaporates.