Start by salting the flesh of your chopped eggplant. Add to the air fryer/oven for 15-20 mins at 200C.
In a pan add the oil and the garlic, fry for 30 seconds. Add the tomato paste and spices and stir and fry for another 30 seconds.
Layer the sliced tomatoes on the base, then the onion and the cooked eggplant and keep layering. Add the green chillies too. Cover with the water, sugar and vinegar then cover with a lid and let simmer for 15-20 mins until the liquid has reduced and everything's cooked.
Whilst that's cooking, mix together the yoghurt ingredients in a bowl.
Serve up the yoghurt top with the eggplant mixture, some pine nuts, dill and chives and enjoy!!