In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the garlic, tomato paste, and 1 teaspoon [2 tsp] baharat, plus more if desired, and cook until fragrant, about 30 seconds. Add the eggplant and ¼ cup [½ cup] water, season with salt and pepper, and cook, stirring occasionally, until the eggplant starts to soften, 4 to 6 minutes.
Add the zucchini and ¼ cup [½ cup] water if the pan is dry and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the chickpeas and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. While the ratatouille is cooking, prepare the mint and flatbreads.