Cut the aubergines into large cubes and the apricots into strips
Peel and chop the shallot and half the onion
Mix the aubergines with the shallot, onion and apricots in a casserole dish
Brush with 4 tablespoons of olive oil and 2 tablespoons of honey
Place in the oven for about 45 minutes, stirring from time to time
Drain the chickpeas and place them in a salad dish
Make a sauce by mixing 2 tablespoons of balsamic vinegar, 3 tablespoons of olive oil, 1 tablespoon of water, 1 teaspoon of mustard and half a bunch of chopped basil
Remove the aubergine-apricot mixture from the oven, season with salt and pepper and leave to cool
Add the chickpea mixture and drizzle the sauce over it