Roasted Capsicums with Chick Pea filled Eggplant

[Imogen]

ROASTED CAPSICUMS WITH CHICK PEA FILLED EGGPLANT.

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Ingredients
1 can of chick peas, drained.
3-4 tablespoons olive oil
1 large red onion finely diced
1 teaspoon ground cumin
2 tablespoons tahini
2 tablespoons lemon juice
4 tablespoons water
2 large red capsicums.
2 large eggplants

Slice the eggplants lengthwise into 2cm thick slices. Salt and leave to drain for 40 minutes. Then rinse, pat dry and brush both sides with olive oil. Roast at 180° on a tray lined with baking paper for 30 minutes, turning once, until golden brown. Leave to cool.
Cut the capsicums into 3 or 4 depending on their size. Deseed and remove the core. Either roast in a hot oven or place under a hot grill until the skins are blackened. Leave to cool.
Heat the olive oil in a pan and slowly cook the diced onion until caramelised. Add the cumin and cook for a minute to release the aroma. Add the chick peas, crushing lightly and coating with the spice and the onion. Add the rest of the ingredients and season with salt and pepper. The mixture should be creamy but quite firm. Leave to cool.
Peel the capsicums. Take a slice of eggplant place a tablespoon of the chickpea mixture on top and roll up. Place on top of a capsicum quarter. A little pomegranate molasses mixed with 3 tablespoons of olive oil and drizzled over the eggplant, enlivens the whole dish.

This is colourful, tasty and delicious. From Imogen

and little message from Judith:
kriscarr.com is a website started by a cansurvivor par excellence- and she has a lot of good recipes on the site- she is relentlessly cheerful most of the time (has been an Oprah Winfrey guest) which MAY be a little off- putting (see our Let it Be forum about depression...), but have a look anyway...