• Preheat the oven to 180° Celsius
• Pour 30mls oil into a bowl large enough for the aubergines
• Cut the aubergines into 2cm cubes and add to the oil as you cut them
• Toss to coat completely then spread out in a single layer on a lined baking tray
• Add the garlic for the yoghurt sauce and place into the oven
• Bake for 20 minutes, turning the aubergine pieces over halfway through the cooking time
• Remove from the oven and set aside
• Add the rest of the oil to a saucepan and place onto the stove on a medium temperature
• When heated add the onion and sauté until soft
• Add the garlic, cinnamon and nutmeg and cook until you can smell the spices
• Add the parsley, tomatoes, aubergine and chickpeas
• Pour 200mls water into the saucepan and bring to the boil
• Reduce the temperature, cover and simmer for 30 minutes
• Take off the stove and season to taste
• Add the mint, stir to combine and set aside for at least an hour
• Reheat over a medium to low temperature and adjust the seasoning before serving

For the garlic yoghurt sauce

• While the ragout is reheating crush the roast garlic in a small bowl
• Add the yoghurt, salt and lemon juice and stir to combine

To serve

• Top each serving with the coriander and a generous dollop of the sauce