Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper.
2.Chop the aubergine and pepper into 1cm cubes and lay on the tray. Drizzle with olive oil, salt and black pepper. Roast for 30-35 minutes until tender, adding the tomatoes for the final 20 minutes.
3.Meanwhile, peel and dice the red onion and slice the garlic cloves. Add to a frying pan with some olive oil and fry for 5-10 minutes until soft. Add in the paprika, cumin seeds, salt and black pepper and fry for 1 minute. Pour in the tomato passata and simmer for 10 minutes.
4.Stir through the aubergine and red pepper into the tomato sauce, saving the roasted tomatoes.
5.Smear the houmous onto two plates or bowls, alongside the shakshuka. Top with the falafels, roasted tomatoes, and the sesame seeds, chopped fresh coriander and chilli flakes.
6.
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