Ideal for a lunch box

Ingredients:

A layer of rice

• 2.5 tbsp. boiled brown rice
• 3 tablespoons chopped pitted green olives
• 3 tbsp chopped fresh coriander leaves
• 1/4 cup olive oil
• 1 tbsp red wine vinegar

Layer of chickpeas

• 2 tbsp. l. olive oil
• Half an onion, chopped
• 3 cloves garlic, crushed
• 1 tbsp. chopped fresh ginger
• 0.5 tsp turmeric
• 0.5 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• Zest of 1 lemon
• 1.5 cups cooked chickpeas, rinsed
• 1/4 cup white wine

A layer of eggplants

• Half an eggplant, cut into 2.5cm cubes.
• 3 tbsp. l. olive oil
• Half an onion, chopped
• 2 cloves garlic, crushed
• 1 cup grape tomatoes, halved
• 2 cups shredded cooked chicken, such as leftovers grilled chicken or 2 chicken fillets, boiled and chopped
• Special equipment: 4 liter jam jars

Preparation:

1. Place the rice in a medium bowl. In a smaller bowl, combine the olives, cilantro, olive oil, vinegar, salt, and black pepper to create a light vinaigrette. Drizzle the dressing over the rice and toss to coat completely.
2. Layer of chickpeas:
   
   Heat the olive oil in a large skillet, add the onion, and cook over medium heat until very soft and beginning to darken, about 10 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne pepper, and lemon zest and cook until fragrant, about 1 minute. Add the chickpeas and stir to coat. Increase the heat to high and deglaze the skillet with wine. Remove the skillet from the heat, season with salt and pepper to taste, and set aside.
3. A layer of eggplants:
   
   Place the eggplant cubes in a colander and season generously with salt. Let sit for 20-30 minutes, then pat dry with paper towels. Heat olive oil in a large skillet over medium heat and sauté the onion until soft. Add the eggplant. The eggplant will absorb the oil, so add more if the pan looks very dry. Cook for 5 minutes over medium heat, stirring occasionally. Add the garlic and reduce the heat, adding a little more oil if needed. Season with salt and pepper to taste and cook until the eggplant is tender, about 3-4 minutes more. Add the tomatoes and cook for a minute to soften slightly and release their juices. Turn off the heat. Season with salt and pepper and set aside.
4. Filling jars:
   
   Place all ingredients in 4 jam jars, starting with the rice, followed by the chickpeas, eggplant, chicken, and another layer of rice. Cover and refrigerate for 2 hours or overnight to prepare for a picnic.