Add the passata and water to a baking dish
Add the chickpeas, chopped aubergine, quinoa, parsley, nutritional yeast, paprika, salt and pepper and mix well
Cover with foil and bake for 40 minutes at 180 degrees Celsius
Blend the tofu, 2 tbsp nutritional yeast and 2 tbsp tahini, season with salt and pepper and add soy milk until smooth
