2 x aubergines, cut in half lengthways

1 diced onion

1 diced courgette

1 diced red pepper

2 cloves garlic

tin chopped toms

1 bay

1 cinnamon stick

4 finely chopped dried apricots

few sprigs chopped rosemary

100ml strong veg stock

10g ground cumin

10g paprika

serve drizzled with Greek yoghurt (optional) and chopped parsley


1. Put a criss cross pattern on the cut side of the aubergines, season, drizzle with olive oil and roast at 180C for about 20 minutes

2. Meanwhile gently fry the veg (dice doesn’t have to be too small) for about 8 minutes with the garlic.

3. Add the herbs and tomatoes and stock, bring to the boil and then simmer 20 minutes

4. Now spoon onto the aubergines, drizzle with the accompaniments.