Step 1

Boil the pasta with the bay leaf in salted water for 4 minutes, strain and reserve 2/3 cup of the water (200 ml). Set aside.

Step 2

Preheat the oven to 375 F/ 190 C/ gas mark 5.

Step 3

While the pasta is cooking in a large shallow casserole dish (with a lid) heat up the oil, add the garlic, onion, eggplant and fry over a low/medium heat for about 15 minutes until softened stirring often. Add the wine and continue cooking for another minute.

Step 4

Add the chickpeas, including the brine, tomatoes, seasoning, cover and continue cooking for 15 more minutes, or until the eggplant is fully cooked.

Step 5

Add the pasta plus 2/3 cup of the water it cooked in (200 ml) and stir thoroughly. Drizzle with a bit of olive oil and bake, uncovered, for 30 minutes. Half way through drizzle with a bit more oil (optional).

Step 6

Remove from the oven and serve immediately.