Toss the aubergine cubes with a good pinch of salt and leave in a colander for 15 minutes to draw out excess moisture. Pat dry with a tea towel or kitchen paper.

Heat three tablespoons of olive oil in a large pan over medium-high heat. Add the aubergine and cook for 12-15 minutes, tossing occasionally and adding more oil as it's absorbed, until deeply golden, soft and jammy. Remove from the pan and set aside.

Add another two tablespoons of olive oil to the pan with the onion, celery and red pepper with a pinch of salt. Cook for 8-10 minutes until softened and a little caramelised, stirring often.

Stir in the garlic, rosemary, oregano and lemon zest and cook for a minute until fragrant.

Add the capers, olives, raisins and pine nuts, and cook for 2-3 minutes to let the flavours mingle.

Add the tomatoes with a pinch of salt and cook for a further 10 minutes until they begin to break down, loosening with a splash of water if needed. Return the aubergine to the pan.

Add the red wine vinegar, lemon juice and brown sugar or honey (if using). Cook for 2-3 minutes, letting the vinegar mellow slightly.

Stir through the chickpeas with their bean stock and simmer for a couple more minutes until thickened. The chickpeas are already well seasoned, so taste before adding salt.

Stir through most of the basil, then leave to cool to room temperature, or serve warm if you can't wait! Serve into bowls topped with the remaining basil leaves and serve with crusty bread. Or, load onto bruschetta, topped with torn mozzarella, basil leaves and a little drizzle of extra virgin olive oil.