Aubergine fatteh bowl with tomato-tamarind sauce and tahini sauce

Dice the small onion medium; heat olive oil in a saucepan and saute the onion until softened or browned.

Add the chopped tomatoes and a quarter cup of water, mix, bring to a simmer on medium-low and simmer 15 minutes.

Defrost the pita and cut with scissors into about 1-inch squares.

To bake: spread on a tray, pour over olive oil, add salt and black pepper and toss; spread out without overlapping and bake in the center of a 180C oven for 8 to 10 minutes, tossing halfway, until golden and crisp.

Variation: to fry instead, heat vegetable oil in a pan over high heat until a piece of bread fries; fry a handful at a time about 60 seconds until lightly golden, drain on paper towels and season with salt and pepper.

Cut the aubergines into chunks about 1 inch, as they shrink a lot.

To roast: season with salt and pepper, toss with a good glug of vegetable oil, spread out and roast at 240C with the fan on for 15 minutes; toss and roast 5 more minutes.

Variation: to fry instead, fry a handful at a time in the same hot oil for 5 minutes until golden; drain on paper towels and sprinkle with salt and pepper.

Variation: brown ground beef in oil seasoned with salt, pepper and freshly grated nutmeg to add to the dish.

Season the tomato sauce with salt and black pepper, stir in the tamarind concentrate and simmer 5 more minutes.

Mix or blend the yogurt, tahini, juice of two lemons, minced garlic, salt, black pepper and cayenne until thick; thin with boiling water a few tablespoons at a time to a creamy, pourable consistency; adjust seasoning.

Just before serving, layer fried bread, warm tahini sauce, aubergine, tomato sauce and more tahini sauce; garnish with fried pine nuts, pomegranate seeds, parsley and a few more pieces of bread.