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Toss strips of aubergine in salt and leave in a colander to sweat for 15 minutes. Add slices of onions and olive oil to a pan on medium heat and caramelise at the same time for 15 minutes.
Add garlic and the spices, salt & pepper. Sautee for a further 2 minutes then add the grated tomato or 1 can of tomatoes. Cook for a further 10 minutes until thickened.
While the sauce is simmering, rinse the salted aubergines with water, pat dry, then fry in olive oil on medium-high heat for about 10 minutes until browned and soft.
Add the aubergines and chickpeas to the tomato sauce and simmer for 5 more minutes. Season to taste, adding a touch of sugar if the tomatoes are acidic.
Serve as a bowl of delicious stew with a drizzle of olive oil and flaky salt on top. Or enjoy with rice and yoghurt.