Cooking:

1. Heat oil on saucepan. Add aubergine and some salt. Add cabbage when aubergine starts to soften. Fry until soft. Sprinkle paprika and mint. Stir.

2. Add tomatoes and some water so you get a sauce and bring to a boil. Simmer until the oil surfaces and the sauce is nice and thick. You may have to add a little more water.

3. Finally add parsley, lemon juice and honey. Add salt and pepper.

4. Serve in pita with olives, tomatoes, red onion and creme fraich/yoghurt if it's your early days.