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Prep Time 5 mins
Cook Time 50 mins
Servings 4
Calories 260 kcal


  • 2 tablespoon olive oil
  • 2 medium aubergines cut into bite size pieces
  • 2 cup cherry tomatoes (330g)
  • 14 oz can chopped tomatoes (400g)
  • 14 oz can chick peas drained
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 4 tablespoon tomato puree
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon mixed herbs
  • 1 handful parsley chopped


  • Pre-heat the oven to 400°F(200°C).Place the cut aubergine into a baking dish and drizzle with 1 tablespoon olive oil and season with salt. Cook in the oven for 40 minutes until soft.
  • In the meantime, heat the remaining 1 tablespoon oil in a large skillet over medium heat.  
  • Add the onion and garlic, season with salt and pepper, and cook for 5-6 minutes until soft—then add in the mixed herbs, tomato puree, and cook for another 2 minutes.
  • Next, add in the chopped tomatoes,vinegar, chickpeas, and cherry tomatoes. Bring to boil, then reduce heat and continue simmering until the aubergine is ready.
  • Once the aubergine is soft, add into the tomato sauce and mix well. Serve with rice and chopped parsley.


Calories: 260kcalCarbohydrates: 34gProtein: 10gFat: 9g
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