First, sweat the aubergines. Cut them in half lengthwise, then slice them into 1cm half moons. Place them into a large colander and sprinkle with 6 tbsp of salt (don’t worry about the heavy salt, you will wash this off after). Toss well to make sure that every piece is covered. Set the colander over a bowl and set aside for at least 30 mins.

Once the 30 mins are up, rinse the aubergine slices quickly under running water to remove the excess salt and then pat them dry.

Meanwhile, thinly slice the onions and garlic.

In a large frying pan or pot with a lid, add 3 tbsp of olive oil and set over medium heat. Fry the onions with a sprinkle of salt for 5 mins, until translucent. Add the garlic and fry for a further two minutes, stirring often to make sure they don’t catch.

Add the aubergine to the pan and cook for 6-8 mins, stirring often. Add more olive oil or a splash of water if the pan is looking dry.

Once the aubergines have started to brown and soften, add the red wine and turn up the heat. Stir until the wine has completely evaporated. Then add the tomato puree, tinned tomatoes, bay leaf and sugar. Fill the empty tin with water and pour it into the pan. Put the lid on and let it simmer away for 30 mins. Drain the chickpeas and add them to the pot and cook for another 5-10 mins. Stir, season and check that the aubergine is fully cooked through. If they need more time, add a little more water and cook for a little longer until they are soft and fully cooked.

The stew should have a rich, thick sauce. Drizzle plenty of olive oil over the top and taste for seasonings.

Chop the parsley and sprinkle generously over the top.

Serve with garlic rice or over pasta.