AT A GLANCE
You will need to begin this recipe 1 day ahead.
|01||Place chickpeas in a large saucepan, cover with cold water, simmer over medium heat for 40 minutes or until tender, drain and set aside.|
|02||Preheat oven to 180C. Cut eggplant lengthways into 6 wedges, place in a baking dish, crush tomatoes over, drizzle with ½ cup oil, scatter with spices and season to taste with sea salt and freshly ground black pepper. Cover tightly with foil and bake for 2 hours, then remove foil and cook for another hour or until liquid thickens to sauce consistency.|
|03||Meanwhile, brush bread with remaining olive oil, place on baking trays and bake, turning once, for 5-6 minutes or until golden.|
|04||Stir chickpeas through eggplant and serve with toasts passed separately.|