Heat the oven to 200°C.
Cook the chicken.
Sauté the onions and garlic in some butter until soft then add the cumin seeds and cook for one minute. Season well and stir in the tomatoes and bay leaves. Heat until bubbling away, season then simmer until it starts to thicken a little.
Sauté the aubergine in oil until golden (you can also deep fry the cubes if you like) and add to the tomato sauce.
Pour the tomato sauce over the chicken and gently stir in the yoghurt and warm through.
Fry the pitta bread cubes and serve with the chicken poured over them and a generous sprinkle of finely chopped parsley.