Chickpeas with aubergine

(Serves 4)

  • 30 ml olive oil
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 6 baby aubergines, sliced
  • 400 g small rosa tomatoes
  • 1 can (400 g) chopped tomatoes
  • 2 cans (410 g each) chickpeas, drained
  • Salt and freshly ground black pepper to taste
  • Handful fresh basil leaves, roughly torn

Heat olive oil in a deep pan. Sauté onion and garlic together until soft and translucent. Add aubergine and tomatoes and cook for about 10 minutes. Add canned tomatoes and chickpeas and season with salt and black pepper. Cover and simmer for 10 minutes. Stir through the fresh basil.