Heat 1 tbsp. olive oil in a large pan and quickly brown the aubergines all over to give a nice colour. Continue to cook until soft then remove from the pan. Add in the cumin seeds and toast for 1 minute, then add in the remaining 1 tbsp. olive oil, garlic and onion and soften together for 3 minutes. Add in the cherry tomatoes, ras-il-hanout and cumin, season well with salt and pepper and cook for 2 minutes. Stir in the tomato paste and cook for 1 minute, then add in 100ml water and allow to cook gently for 5 minutes. When ready, stir in the chickpeas, cooked aubergines and chopped fresh mint and remove off the heat. Heat a large pan and quickly warm up the naan bread on both sides. To serve, place the naan onto a serving board and top with the aubergine mixture. Crumble over a little feta, drizzle over the yogurt and decorate with extra mint leaves.