Preheat oven to 375°F / 190°C / Gas mark 5.

Toss diced eggplant with 1 - 2 tbsp. olive oil, a pinch of salt and a few grinds of pepper. Place on parchment-lined sheet pan (eggplant will stick to pan without paper!) and roast for 20 minutes, or until softened and browned, then set aside to cool.

While eggplant is roasting, heat a medium sauté pan over medium / medium-high heat. Add remaining olive oil to pan. Then add onions and cook for 4 - 5 minutes until beginning to soften.

Add garlic, broccoli rabe, chard, salt and pepper, and dried basil if using. Cook for 3 - 4 minutes, until vegetables wilt. Remove from heat and add sun-dried tomatoes and fresh basil (if using).

Sprinkle chickpea flour over warm vegetables and stir to mix well, set aside to cool.

In a medium mixing bowl, whisk egg, then add cheese. Add vegetable mixture to bowl and mix to combine.

Portion evenly into 9 muffin cups and bake for 14 - 16 minutes.