Chickpea Caponata with Aubergine, Capers, and Olives (Easy 80-Min Recipe)

Ingredients

• 2 large eggplants, cut into 3/4-inch cubes
• 1 large red onion, diced
• 4 cloves garlic, crushed
• 450 grams (about 1 pound) baby plum or cherry tomatoes
• 1 lemon, juice and zest
• 15 grams (about 1/2 ounce) fresh parsley, chopped
• 5 tablespoons olive oil, plus extra for serving
• Salt, to taste
• 3 tablespoons capers, drained
• 3 tablespoons olives, pitted and halved
• 1 teaspoon brown sugar or honey
• 1 tablespoon fresh rosemary or oregano, chopped
• 1 jar (about 15 ounces) chickpeas, including liquid
• 150 milliliters (about 2/3 cup) red wine