I adapted this recipe from an episode of “The Best in Australia” that I caught the other night, Best Vegetarian Dinner.

6 or 8 roma tomatoes, halved, seasoned with salt and pepper
2 – 3 red onions peeled, quartered
2 tablespoons sugar
Balsamic vinegar (or use vin cotto and leave out sugar)
1 x 440g can chick peas
bunch of coriander
Persian Feta

Oil a roasting dish and add tomatoes and onions. Sprinkle with sugar Roast for 1.5 hours on 120 degrees centigrade.
Stir through the drained and rinsed chick peas and pop back in the oven for a few minutes.
Roughly chop coriander and stir through the tomato and onion mix and add balsamic to taste.
Sprinkle on a tablespoon or two of feta.
Serve warm with dressing

Dressing:
200ml plain yogurt (goat or sheep’s milk is great)
mustard seeds
cumin

Toast mustard and cumin seeds in a dry frypan
Crush and stir through yogurt with salt and pepper to taste.
Let sit at least 30 mins before serving.

On The Best – the served this on top of dukka crusted eggplant slices. Meh to the eggplant.