Aubergine, tomato and chickpea tart

This is a very moreish tart. And a sure way to get your children to eat three ingredients that they usually don't like.

The finished product!

Ingredients:
Home-made, real butter Shortcrust pastry (enough for a pie base)
1 tin chickpeas, drained
a handful of baby tomatoes, halved
2 aubergines, sliced
2 cloves garlic
A pinch of cumin and coriander

1 red onion, sliced

1 tin whole tomatoes

2 tbsp Paprika

Fresh coriander leaves

Salt & black pepper

Olive oil

Method: 

Use a wok and fry aubergine, onion and garlic until tender. Season with cumin, coriander, paprika, salt and pepper. Add chickpeas, tinned tomatoes, break them up with the spoon and simmer for 2 minutes.

Prepare your tart pastry case by pressing the pastry into a pie dish and let it go slightly higher on the sides. Blind bake it for 10 minutes on 220' c. 

Fill the pastry case with your aubergine filing and bake for a further 15 minutes until golden and bubbly. 

To serve, place the halved baby tomatoes and fresh coriander on top. Serve with a salad and Greek yoghurt dressing.