Torretta ortolana con crema di ceci

• 1 large eggplant
• 1 red capsicum
• Juice of 1 lemon
• 2 tbsp extra virgin olive oil
• 1 tbsp sweet paprika
• 140 ml hot water
• 500g tinned chickpeas, rinsed and drained
• Salt
• Parsley

1. Cut the eggplant into discs around 1 cm thick and place them in a colander.
2. Season with salt and cover with a weight to extract the bitter juice. Leave to drain for around an hour. Pat dry with paper towel.
3. Roast the capsicum. Once cooked, place it in a plastic bag and set aside to cool.
4. Place the chickpeas in a bowl with oil, lemon juice, hot water and paprika.
5. Blitz with an immersion blender until it becomes a smooth puree. Season with salt.
6. In a large non-stick frypan, roast the eggplants.
7. Peel the capsicum, then remove the seeds and any white pith. Cut into strips.
8. Place some chickpea puree on an eggplant disc. Follow with a piece of capsicum and another eggplant disc.
9. Repeat this step three more times until you have created a small stack.
10. Repeat steps 8 and 9 to create more stacks until you have used all of the ingredients.
11. Dust with some paprika and garnish with parsley.