Preheat oven 200°C
Cut aubergine into sticks

Put aubergine sticks on a baking tray rub with the 3 tb oil and some salt. Bake in the oven for 20 min. Turn after 10 min

Drain the chickpeas.
Keep the aquafaba for another recipe. Rinse the chickpeas.
Put in the pot with the garlic bake for 5 min

Cut the tomatoes into pieces. You can do this with some large scissors straight into the tin.
Add to the pan

Bring to a boil simmer without lit for about 10 min

Add the aubergine, if necessary put in 100 ml water
Simmer for 15 min with the lit on.
The sauce should be creamy, but not to thin

Cool for 5 to 10 min before serving.