Preheat the oven to 180° degrees fan.

Tumble the aubergine onto a large baking tray and drizzle generously with olive oil and a good pinch of salt. Roast for around 40-45 minutes or until golden and soft, turning half-way through.

Meanwhile, add the capers and olives to a small baking dish with 1 tablespoon of olive oil and the brown sugar or honey. Roast for 15 minutes until the mixture starts to caramelise. Doing this will add a delicious contrasting sweetness and caramelisation to the dish. Set aside.

Heat 2 tablespoons of oil in a large pan over a medium heat. Add the onions and cook for 8-10 mins. Once starting to soften add the garlic, herbs, tomatoes with a pinch of salt and grate in the zest of 1 lemon. Cook for a further 10 mins (loosen with additional oil/ a splash of water if needed).

Now add the red wine, juice of 1 lemon and the capers and olives. Reduce to a low heat and leave to simmer until the tomatoes have started to wilt down into a sauce. Stir through the chickpeas with their liquid and simmer for another couple of minutes until the mixture thickens. As the chickpeas are well seasoned, we recommend tasting before adding salt.

Finally add the aubergine and finish with a handful of fresh parsley and stir to combine.

Plate up with the remaining parsley and a good drizzle of extra virgin olive oil.