Mozzarella stuffed aubergine & chickpea ragu by theyogaplantkitchen - FoodSocial

Ingredients

• 3 Tbsp Olive Oil
• 2 pieces Eggplant (Aubergine)
• 1 pieces Red Onion
• 2 pieces Carrots
• 2 pieces Celery
• 1 pieces Sweet Pepper
• 4 cloves Garlic
• 1 tsp Oregano, Dried
• 2 tsp Balsamic Vinegar
• 1.5 tsp Pure Maple Syrup
• 2 pieces Bay Leaf
• 400 ml Whole Peeled Tomatoes, Canned
• 250 ml Vegetable Stock
• 400 grams Chickpeas
• 2 tsp Sea Salt
• 1 tsp Black Peppercorns, Ground Fresh
• 1 whole Mozzarella
• 1 bunch Basil, Fresh
• 4 pieces Sourdough Bread