Prepare your tomatoes by peeling them (score then blanch in boiling water, place in an ice bath, then peel with ease!). Then chop into small pieces.

Prepare your aubergine by peeling, then slicing into small pieces.

In a saucepan, get a good glug of olive oil warmed. Add the cumin and smoked paprika, allowing to infuse the oil and toast for 1 minute.

Add the minced garlic, fry for another minute, then add the tomatoes, aubergine, and a handful of chopped coriander and parsley.

Add a splash of water and tomato puree if you like, then leave to simmer on a medium low heat until thickened (30 minutes), stirring occasionally.

Season to taste with salt and pepper, then you can mash slightly to break it down.

To serve, spoon into a bowl, then top how you wish - I went with olive oil, more parsley, pomegranate seeds, and lemon slices.

Serve with toasted flatbreads and enjoy!