Make your pizza dough as the packet instructions and set to one side.
Sauté the chopped shallots in the olive oil for ten minutes until golden, add the garlic and spices and cook for another two minutes.
Add the chopped aubergine and tomatoes, stir, cover and cook for ten minutes or until the aubergine is soft.
Preheat the oven to 200⁰c.
Divide the dough into four and roll each ball into a long oval shape. Pinch the ends together to make a boat shape. Transfer to an oiled baking sheet.
Divide the vegetable mixture between the four pides, rolling the edge over a little to hold it in.
Bake for 15minutes.
Meanwhile combine the yoghurt, lemon, mint and garlic to make the dressing.
Remove the pides from the oven, leave to cool slightly, sprinkle with pomegranate seeds and mint and serve with the yoghurt dressing.
