Moroccan eggplant with cauliflower mash

Cauliflower mashPre-heat oven to 180 degrees.Add 800g water to Thermomix bowl. Insert simmering basket. Weigh in 500g diced potatoes.Place Varoma dish onto mixing bowl lid and add chopped cauliflower and 2 cloves of garlic.Steam 22 minutes/Varoma/Speed 2 until vegetables are soft.Moroccan eggplantMeanwhile, in a large heavy-based frying pan (oven safe if you have one), coat eggplant in olive oil and Moroccan spice and sautee until soft and golden.Once potato and cauliflower is done, drain water and return potato and cauliflower to Thermomix bowl with sour cream and lemon juice. Mash 20 seconds/Speed 4. Return mash to Varoma dish, using the lid as a drip tray.Rinse Thermomix bowl, then add 2 cloves of garlic and onion and chop 3 seconds/Speed 5. Scrape down the sides, then add 20g olive oil and saute 3 minutes/120 degrees/Speed 1.Add tomato paste, stock paste, tomatoes, chickpeas (strain through your simmering basket) and coriander and cook 6 minutes/100 degrees/Speed 2.Combine eggplant and tomato sauce in your oven proof pan or baking dish and top with mash. Sprinkle with Moroccan spice and a drizzle of olive oil.Bake, uncovered for 20 minutes until golden.