ROASTED AUBERGINE AND TOMATO STEW

Name: Roasted Aubergine and Tomato Stew
Ingredients: 2 tablespoons olive oil; 2 medium aubergines, cut into bite-size pieces; 2 cups (330g) cherry tomatoes; 14oz. (400g) can chopped tomatoes; 14oz. (400g) can chickpeas, drained; 1 medium onion, chopped; 2 cloves garlic, chopped; 4 tablespoons tomato puree; 1 tablespoon apple cider vinegar; 2 teaspoons mixed herbs; Handful parsley, chopped