Mediterranean mince and eggplant bake

Instructions

1. Spray a griddle pan with oil and set over a medium heat. Cook eggplant slices in batches, 3-5 minutes each side, until lightly charred and tender. Set aside.
2. Meanwhile, heat a non-stick pan over medium-high and add mince. Cook, breaking up mince, until browned. Add onion and cook until softened. Add pesto and cook for a few more minutes. Add half the cherry tomatoes, all the chickpeas and 3/4 cup boiling water. Bring to the boil, reduce heat and simmer for 10 minutes, stirring occasionally, until thickened.
3. Preheat oven grill to 180°C. Bring a saucepan full of water to the boil. Place courgettes into pan for 1 minute. Drain.
4. In an ovenproof dish, place eggplant slices and spread mince mixture over the top. Add courgette ribbons and remaining cherry tomatoes. Top with parmesan. Grill for 5 minutes or until cheese is melted. Garnish with fresh basil if you like.