Ingredients:

For the dough:

• 500 g of aubergine
• 2 red peppers
• 2 onions
• 2 cups of chickpea flour (250 g)
• 2 cups water (500 ml)
• 1/4 cup olive oil (60 ml)
• 4-5 cloves garlic, grated
• 1 teaspoon cumin + 1 tablespoon
• 1 teaspoon salt

For the tahini sauce:

• 2 tablespoon sesame paste
• 2 tablespoonful of olive oil
• 2 teaspoons pomegranate vinegar
• 1 clove of garlic, grated
• 1/4 teaspoon salt
• Water, as needed

Preparation:

1. In a bowl, combine the dough ingredients, without the veggies. Set the mixture aside covered, for 45 minutes.
2. Cut the aubergine into small cubes and the pepper into strips and the onion into half-moons.
3. In a tray, coat the vegetables in olive oil (2 tablespoons) and salt (1 teaspoon) and place in the oven. Turn on the oven to 200°C.
4. Once the oven reaches 200ºC, keep an eye on the tray. The purpose is for the water released by the vegetables to evaporate.
5. When the vegetables are almost ready, pour the batter onto the tray and put it back in the oven for another 15-20 minutes.
6. Prepare the tahini sauce to season the greens (we'll be using lettuce and chard): in a small bowl, mix together the ingredients for the tahini sauce.
7. The farinata is ready when the edges are golden brown and the inside is still moist.
8. Serve sliced, accompanied with the green leaves, a spoonful of the tomato sauce and some of the tahini sauce.

Recipe by: Kitchen Dates, shared at LivGood's Workshop: "Seasonal cooking: how we can take advantage of seasonal foods and produce"