Pre- heat your oven to 180c
Prick the aubergines all over with a knife, then add to a tray and bake for 30 minutes until soft inside.
Set aside.
In a large pan, add the oil and onion and fry the onion for 8 to 10 minutes until soft and caramelising.
Add the garlic and cook for 30 seconds until fragrant.
Transfer the tomatoes, tomato purée, cumin, paprika, chilli flakes, bay leaf and sugar to the pan.
Add a pinch of salt and the water, mix well and bring to the boil.
Cover and reduce the heat and simmer for 10 minutes, stirring occasionally.
Now chop up the aubergines finely and add to the pan. Stir to combine.
Cover and cook for a further 10 minutes, stirring occasionally.
Finally, add the chickpeas, lemon juice, coriander and mint and mix.
Serve with tzatziki and za'atar flatbread.