Preheat the oven to 200 degrees Celsius.
Chop the aubergine into bite-size pieces and add to a roasting tray.
Season well with salt and pepper.
Add in the harissa paste and mix well.
Spray well with 1 kcal spray and bake for 15 minutes stirring half-way through.
Add the cherry tomatoes and roast for another 15 minutes stirring half-way through.
Add the chickpeas and mix well.
Roast for another 10 minutes.
Meanwhile, in a bowl to make the dressing, add the fat-free Greek yogurt, lemon zest, juice and harissa paste.
Stir well.
Divide the traybake recipe into four portions and drizzle each portion with some dressing.
Serve with wholegrain pitas.
Can be eaten hot or cold.