recipe: Eggplant and Potato Bake

This recipe I was really proud of, cause its my own concoction and its really really good, if you like spicy fragrant stuff, so here it goes:

serving 4:
2 medium eggplants, 1x 400g chickpeas rinsed & drained, 400 g potatoes, 1x400g canned chopped tomatoes, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp chili flakes, 2 garlic cloves crushed, 1 tsp olive oil, 1 1/2 cups water, knob of butter, 1 tsp corn flour, 1 tbsp dijon mustard

1. Pre heat your oven to 200C. Pich the eggplant with a knife or some skewers and place them in the oven. Bake for about 40 minutes or until really soft. Remove from oven and let cool for a bit;
2. Heat water in a pot and boil the potatoes until they are soft. Remove and let cool;
3. Heat the oil in a sauce pan, add the garlic and cook for a couple of minutes;
4. Scoop the flesh from the eggplant, chop it coarsely and add to the pan;
5. Add the spices, chickpeas, diced tomatoes and 1/2 cup of water and simmer for 10 minutes. Add salt and correct flavours; 5. Peel the potatoes and slice them thinly. Set aside;
6. Heat butter in a small pan, add corn flour, stirring, water and dijon mustard. Let it boil and set aside;
7. Get an oven-proof dish, brush with a bit of olive oil and place 1/3 of your sauce on the bottom;
8. Layer half of the potatoes on top, and pour 1/2 the mustard sauce. repeat with another third of sauce, remaining potatoes, remaining sauce and finally the mustard sauce;
9. Bake for about 20 minutes and serve with some salad;

It definitely isn't the most appealing dish to your eyes, but it sure was tasty!