Aubergine and chickpea curry

Cut the aubergine into 1-2 inch size chunks and spread them on an oiled baking tray. Sprinkle with salt and bake at 180°C for approx 15mins until soft.

In the meantime, drizzle some oil into a deep non-stick pan and gently fry the onion for about 5mins, stirring occasionally. Add chickpeas, tomatoes, garlic, curry powder and brown sugar and stir. Pour in some cream (how much depends on how creamy you want the sauce). Season with salt and gently cook for 10mins. When the aubergines are baked, add them to the pan, stir and continue cooking for another 5mins or so. Add some chopped parsley and check for seasoning. Serve over rice.