Creamy Vegan Bean & Eggplant Casserole

Ingredients

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• White beans

  Mature seeds, canned

  1 ½ cup or 393g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 ½ cup or 360g

• Chili powder

  Spices

  1 tsp or 3g

• Paprika

  Spices

  1 ½ tsp or 3g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Chop the eggplant into cubes about 1/4 inch in diameter. Saute in a large frying pan over a medium heat with a little olive oil for a few minutes until it starts to turn golden brown. Add the beans and the spices and mix so everything is evenly coated.
2. Add the tomato paste, chopped tomatoes and tahini, stir and simmer for 5-7 minutes until everything is completely heated through. Taste and season with salt and pepper. Serve with rice or baked potatoes and top with some freshly chopped parsley.