• 2 pita breads or 4 large flour tortillas, cut into 2–3cm pieces (240g)
• 70ml olive oil, plus more for drizzling
• 2 medium aubergines, cut into 3cm chunks (500g)
• 2 tsp sumac
• 1⁄2 tsp sweet paprika
• Salt and black pepper‍

‍For The Yoghurt Sauce‍

• 400g Greek yoghurt
• 3 tbsp tahini paste
• 1 garlic clove, crushed
• 1 green chilli, finely chopped
• 2 tbsp lemon juice
• For the tomato sauce
• 1 medium onion, finely chopped (130g)
• 2 tbsp olive oil
• 450g passata
• 1 tbsp pomegranate molasses‍

To Serve

• 35g whole blanched almonds, toasted
• 5g fresh parsley, roughly chopped
• 1 red chilli, finely chopped
• 30g pomegranate seeds (optional)

Put the bread pieces into a bowl with 35ml of the olive oil and mix well to coat. Lay the bread in one layer on the prepared baking sheet and bake for 17 minutes, or until golden and crispy. Leave aside for later.
Increase the oven temperature to 220°C fan. Put the aubergine chunks into a large bowl, add the remaining 35ml of olive oil, the sumac, paprika, 1⁄2 teaspoon of salt and a good grind of black pepper and toss well to coat. Arrange the aubergines on a lined baking sheet and roast for 25 minutes, or until golden and cooked through.
While the aubergine is cooking, make the yoghurt sauce. Put all the ingredients into a medium bowl, add 1⁄2 teaspoon of salt and mix well to combine. Store in the fridge until needed.

To make the tomato sauce, put the onion into a small saucepan with the olive oil and cook on a medium–low heat for 10 minutes,or until the onion is golden and soft. Add the passata, pomegranate molasses, 1⁄3 teaspoon of salt and a good grind of black pepper. Bring to a gentle boil and simmer on a very low heat for 7 minutes, until the sauce has thickened.
When ready to serve, layer the bread pieces at the bottom of a serving platter with a lip or a wide shallow bowl. Spoon over the yoghurt sauce, followed by the tomato sauce. Arrange the aubergine chunks on top and garnish with the almonds, parsley, chilli and pomegranate seeds, if using, then finish with a drizzle of olive oil.