10 Minutes

cooked chickpeas, 1 can
red bell pepper, 1/2
yellow bell pepper, 1/2
medium eggplant, 1
bolognaise sauce, 5-6 tablespoons
garlic, 1 clove
extra virgin olive oil, 1 tablespoon
sweet paprika, 1 teaspoon
chilli powder
dry marjoram
sea salt


Grill peppers, put them in a plastic bag and let them cool down for about 10 minutes.
Wash and slice the aubergine lengthwise, then grill it. Peel peppers and cut them into thin strips, cut the eggplant slices into chunks. Fry garlic in oil for a few minutes, removeit and fry chickpeas in the flavoured oil.
Season with salt, add half of the paprika and cook on medium-high heat for about 5 minutes.
Add the sauce, the paprika left, some chilli and a few tablespoons of hot water.
Bring to a boil and when the sauce begins to thicken add pepper, aubergine and a pinch of dried marjoram. Let cook for a couple of minutes, stirring well and serve.

Thanks to: Il Deborino