If you haven’t got cherry tomatoes, simply
chop up three ordinary tomatoes instead.
Heat oven to 200C/180C fan/gas 6.
Fry the aubergine and onion in the oil
in a large pan for about 5 mins until
softened and lightly coloured. Add the
garlic, canned tomatoes, ½ can of water,
1 tsp oregano and a little pepper. Bring
to the boil, then simmer for 10 mins. Stir
in the cherry tomatoes and chickpeas
for the final 2 mins cooking.
Spoon into a baking dish. Brush the
bread with a little oil. Mix remaining
oregano and Parmesan, then sprinkle
over the bread. Sit the bread on top
of the chickpea mix, then bake for
15-20 mins until crisp and golden.
Scatter the basil over the top and serve
with green veg or a salad on the side.