Preheat oven to 200°C (fan 180°C)
Toss aubergine, courgette, red onion and red pepper with olive oil and spices
Spread vegetables in a single layer without overcrowding
Roast for 20 minutes
Add chickpeas, tinned tomatoes and balsamic vinegar
Season chicken thighs and nestle them into the tray
Bake for 25 minutes until chicken is cooked through and vegetables are caramelised
Scatter spinach across the tray and tear through some basil
Top with torn mozzarella and halved cherry tomatoes
Bake for 10 minutes until bubbly and golden
Finish with more fresh basil
Rest for 5 minutes before serving
