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Cut up and salt the eggplant and allow it to sweat and strain for several hours.
Fry in batches in neutral oil and allow to strain again.
In a medium sized mixing bowl crush the garlic with the salt adding the yogurt, tahini, lemon juice and 1 cup of water, stir to combine ensuring it is smooth and creamy and slightly runny, taste and make sure you are happy with the flavour, set aside.
Tear up the Lebanese bread into small pieces, half the size of a corn chip. In a non stick pan add 2-3 TBS of ghee, once hot add the bread and toss until the bread is coated in the ghee and is crunchy and brown, atleast most of it.
Assemble the bread straight on a serving plate, and make sure to season the bread with some salt.
Using a slotted spoon, scoop out the hot boiling chickpeas from the pot keeping some of the liquid in them and scatter generously on top of the toasted Lebanese bread. As the bread soaks up the liquid from the chickpeas it adds another texture to the fatteh.
Top the chickpeas with the eggplant and yogurt mixture. Sprinkle the ground cinnamon on top.
Finally, in a small fry pan add 2 TBS of ghee and the pine nuts and fry until golden brown, before scattering them all over the yogurt. The ghee will be very hot and once it contacts the yogurt it should sizzle.