1 aubergine – cut into big cubes/chunks

Oil to toss in

Salt and pepper

1 thinly sliced red onion

clove sliced garlic

150g chopped spinach

400g tin washed butter beans

400g tin chopped tomatoes

200ml veg stock

250g cherry tomatoes

30g maple syrup

1 cinnamon stick

1 tsp dried oregano

Serve with Greek yoghurt and more maple syrup


1. Toss the aubergines in oil and seasoning. Roast at 200c for 20mins or brown in a pan and tip into a baking tin

2. Gently fry onion and garlic for 5mins

3. Add the tomatoes, stock and cinnamon and oregano. Bring to the boil

4. Add everything else

5. Roast, uncovered at 200c for 15mins (don’t let it dry out but leave it to char on the edges)

6. Serve with yoghurt etc.