Layered Eggplant

• 4 large eggplants, cut into 2cm slices and salted
• 2 flat pita breads (preferably a day old)
• 1kg tomato, diced
• 200g onion, diced
• 1 clove garlic, sliced
• 1 x 400g can chickpeas, drained and rinsed
• 50g parsley, roughly chopped
• 200g halloumi
• 200g mozzarella
• 1 tbs Yalla Yalla
• 1 tbs Yallateef
• 1 tbs Matboukha
• 1 tsp dried mint
• 1 tsp ras el hanout
• 1 tsp salt
• 1 tsp Hawaij
• 1 tsp Zaatar (Marwa's Blend)
• 1 tbs coconut oil
• 1 tbs rice bran oil

Sauce

1. 1Heat the coconut oil, add the onion and garlic and cook for 5 minutes.
2. 2Add tomato, chickpeas and all herbs and spices (except Zaatar) and cook 5 more minutes. Add 1 cup water, bring to a boil and turn off the heat.

Assemble

1. 3Preheat oven to 180°C.
2. 4Spray the salted eggplant with a little oil and bake on a tray for 10 minutes.
3. 5In a deep baking dish, spread 2 tbs sauce on the base and lay a piece of bread over it.
4. 6Layer half the eggplant over the bread and pour over half the sauce.
5. 7Combine the halloumi and mozzarella and sprinkle half over the sauce.
6. 8Add the second bread, remaining eggplant, remaining sauce and remaining cheese.
7. 9Sprinkle with Zaatar, cover with baking paper (not touching the cheese), secure with foil and bake for 30 minutes.