Ingredients

Method

• 7 T olive oil
• 1 red chilli, finely chopped
• 2 cloves garlic, crushed
• 1 t smoked paprika
• 2 brinjals
• 1 x 400 g can chickpeas, drained
• 1 x 300 g pack Woolworths Mediterranean vine tomatoes
• 2 x 250 g tubs chicken livers
• fresh rosemary, for serving

Method

Ingredients

Heat 4 T olive oil in a pan.

Once hot, remove from the heat, add chilli, crushed garlic and smoked paprika. Set aside. Cut brinjals into cubes and fry in 1 T olive oil until golden.

Add drained chickpeas and Woolworths Mediterranean vine tomatoes to the same pan.

Heat 2 T olive oil in another pan over a high heat. Cook chicken livers in batches for 1 minute on each side. Season to taste.

Serve with the brinjals, chilli oil and fresh rosemary.