Baeza-style cod and vegetable casserole

Preparation

We have the beans and the chickpeas soaking for one night, and then we cook them separately. We fry the tomatoes and the eggplant, and we combine the cooked vegetables with the fried vegetables, passing them together through the pasapurés. We add all the species (on a quarter of teaspoon each) to the crushed pasta obtained and we amass with olive oil. We put the dough in a frying pan with a little oil and let it cook, not stop moving it with a stick spoon, until the dough starts to stick to the spoon, which will tell us that it is already cooked, at which time we remove it from the fire. Let's pour the dough into a mud casserole, adorn it with a few pineapples and the jonjolí, and we have it in the hot oven for about five minutes for the surface to brown. This is a dish of the traditional cuisine of Easter Baeza.