Partridge stuffed with aubergine, basil and pine nuts

Ingredients

• 1 aubergine, cut into 1cm (1⁄2in) cubes
• 1 red onion, peeled, finely diced
• 4 peeled garlic cloves, finely chopped
• 4 celery sticks, finely chopped
• 2 dsp olive oil
• 1 x 400g (14oz) tin chopped tomatoes
• 1 tbsp golden sultanas
• 1 tbsp capers
• 2 tbsp toasted pine nuts
• 1 tbsp chopped basil
• 2 cloves garlic, peeled and finely chopped
• 1 tsp rosemary, finely chopped
• 1 x 400g (14oz) tin cooked chickpeas, drained and rinsed
• 150ml (5fl oz) water