Aubergine and chickpea fattet

It's winter and time for comfort food... I could never buy into the 'carbs are the enemy' mentality popular these days as the thought of life devoid of bread, rice and pasta seems to be a very sad existence indeed. When in need of something warm and nourishing I tend to look eastwards and feeling in need of something more substantial for breakfast than porridge I decided on Fattet.  
Fattet (or fatteh / fette) is a dish found over the Middle East, its base being stale fried pita or flatbread (the name comes from the Arabic word for crumbs). There are quite a few different variations of fattet, fattet hummus where a layer of steamed chickpeas cover the bread, or fattet makdous where fried aubergine is added to name but two. The resulting delicious mixture is then usually topped with a yoghurt tahini sauce. Inspired by the delicious fattet moussaka (with the Middle Eastern vegetarian moussaka rather than the Greek style) I ate last weekend, I decided to go for that option, combining the aubergine with a spicy tomato sauce. Also, rather than fry the bread and aubergine I baked them in the oven, while maybe not quite as unctious as the fried version, it tasted perfectly acceptable and probably saved quite a few hundred calories. Don't be put off by the daunting list of ingredients, most of them are for the moussaka (which could be omitted if you want to go with the basic but delicious fattet hummus)

Ingredients
3 pita breads
1 can of chickpeas
1 large aubergine
1 red onion (sliced)
3 cloves of garlic (crushed)
1 tsp cumin seeds
1 tsp caraway seeds 
1 can of tomatoes
1 tablespoon balsamic vinegar
1 tablespoon harissa
2 tablespoons smoked paprika
2 tsp cumin
Olive oil
1 handful pine nuts
3 tablespoons low fat yoghurt
3 tablespoons tahini
Pinch of salt
Squeeze of lemon juice
Hot water (to thin sauce)
Fresh coriander
Fresh parsley 

1. Prick the aubergine and bake for around 30 minutes until soft, take out the oven and allow to cool before cutting into large cubes
2. While the aubergine is baking, cut the pita bread into squares (approximately 1 x 1 inch) and spread over a baking tray. Drizzle with a little olive oil (optional) and sprinkle the cumin and caraway seeds over the top and bake for around 10 minutes until golden brown. 
3. For the moussaka: Fry the onion and garlic until softened, stir in the ground spices, harissa, vinegar and tomatoes. I also like to add some pureed soaked ancho chillies which give a delicious smokey flavour. Stir and add the cubed cooked aubergine. Turn down the heat and simmer for 30 minutes, at the end of cooking stir in the chopped coriander and parsley
4. Heat the chickpeas 
5. For the tahini yoghurt sauce: Mix in a bowl, add salt to taste and a squeeze of lemon juice. Thin the sauce to a pourable consistency with a little boiling water
6. To assemble the fattet: Add some of the bread to the bottom of a bowl, top with a couple of spoonfuls of the aubergine moussaka and some of the chickpeas. Add a bit more bread and repeat. Top with the yoghurt tahini sauce and a sprinkling of pine nuts. Eat!