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Pre heat your oven to 200c
Peel the aubergine skin into a zebra pattern (this improves the final texture of the dish) then slice into 1cm rounds, salt heavily and leave in a sieve under a bowl for around 10 mins to drain excess water
Meanwhile, dice the onion, chop the sundried tomatoes & mince the garlic
Press the aubergines with some kitchen paper to absorb more water, then cover with olive oil and roast for 20 mins or until golden brown
Fry the onion for 6-8 mins with a pinch of salt whilst the aubergines are roasting, then add the garlic and sundried tomatoes and fry for a few mins more, but don't allow the garlic to take on a huge amount of colour - otherwise it'll turn bitter
Add the tinned of fresh cherry toms, some more salt and fry on a medium heat. Fill the can up with water, swill it around and add that in too, If using fresh, squish them into the sauce with a fork when soft and add around 200ml water
Add the chickpeas, then chop or cut the roasted aubergine rounds in half, and stir them in too