Preheat the oven to 220°C / 200°C fan / gas mark 7

Chop the eggplant / aubergine into 2cm cubes

In a small dish mix the harissa paste with a tablespoon of warm water and set aside.

Spoon the olive oil into a large ovenproof dish and place in the preheated oven for 5 minutes to heat up.

Remove the dish from the oven and place the cubes of eggplant / aubergine in the hot oil.

Season with salt and pepper and drizzle over the harissa paste and give it a good mix around.

Place back in the oven for 15 minutes.

After 15 minutes, remove the dish from the oven, give it a quick mix about and return it to the oven for a further 15 minutes.

Remove the dish from the oven and give it a good stir.

Add the cherry tomatoes and return the dish to the oven for 20 minutes.

After the 20 minutes is up, remove from the oven and add the chickpeas.

Give the mixture a good stir around and return it to the oven for a further 10 minutes.

Remove from the oven, stir in the lemon zest and let the stew rest for about 10 minutes.

Whilst the stew is resting, mix the tahini paste with a tablespoon of water in a small dish.

Drizzle the tahini paste over the stew before serving.

Serve with flat bread, pitta bread or a small serving of cous cous.