2 medium eggplants
olive oil, salt and ground pepper
1 onion, finely chopped
2 cloves garlic, crushed
¼ teaspoon chilli flakes
1 teaspoon each ground cumin and turmeric
¾ teaspoon ground cinnamon
400-gram tin chickpeas, drained and rinsed
400-gram tin crushed tomatoes
400-gram tin whole cherry tomatoes
2 large handfuls baby spinach
4 soft-boiled or poached eggs
Preheat the oven to 180°C fan bake.
Trim the ends off the eggplant and cut into 3cm chunks. Place on a baking tray and toss with olive oil, salt and pepper. Roast, turning once, until tender.
Heat 2 tablespoons of oil in a large sauté pan over a medium heat and add the onion, garlic and spices. Season and cook until the onion is tender. Add a splash of water to prevent sticking. Add the chickpeas and tomatoes and bring to the boil, then simmer for 10 minutes, stirring occasionally. Stir in the eggplant and cook until hot.
To serve: Add the spinach just before serving, turning to wilt.
Divide the mixture between dishes and top each with either a boiled or poached egg. Add a dollop of sour cream, extra chilli if desired, and a drizzle of olive oil.