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Spiced aubergine & tomato stew

• 4 tbsp olive oil

• 2 aubergines

• 1 onion

• 2 cloves garlic

• ¼ tsp chilli flakes

• ½ tsp ground cinnamon

• 400g can chickpeas

• 400g Passata

• ½ x 25g pack mint

Cut 1 aubergine into 3cm cubes, then fry with the onion, garlic and a pinch of salt, stirring regularly, for 8-10 minutes over a medium heat until soft and turning golden. 

Stir in the spices, chickpeas, passata and 200ml water, then season. Simmer for 15 minutes, stirring regularly, until it’s all coated in a rich sauce.

Meanwhile, cut the remaining aubergine into 1cm-thick rounds and brush all over with the remaining 2 tbsp olive oil. Line a large baking tray with foil, then spread the aubergine rounds over it. Season and grill for about 3 minutes on each side until golden; set aside.

Stir the shredded mint into the chickpea mixture and top with the grilled aubergine. Scatter with extra mint and serve at once with flatbreads..