One of the things I most love about being home, in Italy, during summer, is the abundance of aubergines.
I could honestly eat them every day and never get tired of.
This is one of the recipes I made when I was there, last August, and I can proudly say that my parents loved it too!
1 garlic clove
300g canned chickpeas
A handful of capers
Salt and black pepper to taste
Oil for cooking
150 ml tomato sauce
Slice the aubergines into 1cm thick slices. Season with salt and pepper and set aside.
Slice the onion, the garlic clove and blend together with the chickpeas, fresh basil, capers, salt and black peppers until creamy and smooth.
Grease a baking tray; spread the chickpeas mixture on one aubergine slice, then top with another slice to form a sandwich. To better hold the shape, you can skewer each sandwich with a toothpick.
Place them on the tray then top with a few tablespoons of tomato sauce.
Bake at 180-200°C for one hour or one and a half.