Mediterranean baked aubergine | With spiced chickpeas

Preheat the oven to 200 °C (180 °C fan). Wash the aubergines and cut them into approx. 2-3 cm cubes.

Slice the red onion into thin wedges or rings, and finely chop or crush the garlic cloves. Halve the cherry tomatoes, then drain and rinse the canned chickpeas thoroughly with water.

In a large baking tray or ovenproof dish, mix together the diced aubergine, drained chickpeas, red onion, garlic, and halved cherry tomatoes.