Ingredients

Serves: 4

Cooking/Preparation time: 70 mins

• Oil for f3 aubergine, cut into bite-sized pieces

• 3 cloves garlic, roughly chopped

• 1½ tbsp paprika

• 1 tbsp ground cumin

• 3 tomatoes, roughly chopped

• 1 heaped tsp sugar

• 500g/2¼ cups passata

• Juice of ½ lemon

• Salt and pepper

Optional serving suggestions: fresh coriander, fresh mint, couscous, vegan halloumi (we used Violife Mediterranean Block, cooked on a griddle pan), tahini sauce, toasted pine nuts, roasted cauliflower (just roast in the oven at 180 with a little oil, salt and cumin seeds until golden), hummus, flat bread.

Method

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.

2. Place the aubergine pieces onto a large baking tray and drizzle over a glug of olive oil. Add the paprika, cumin and a sprinkling of salt. Make sure it’s all mixed in well and evenly coated.

3. Pop them in the oven for around 15-20 minutes, turning once.

4. Remove from the oven and add the passata, garlic, lemon juice, sugar, tomatoes, salt and pepper.

5. Cover the tray with foil, tucking in at the edges, and place back in the oven for 30-40 minutes. Check during cooking that the mixture hasn’t dried out – if it has, add a little water and stir through.

6. Once cooked, remove from the oven and add extra seasoning if necessary. Enjoy as a main with all the extras or as a simple side dish.

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk

Instagram: @veganrecipeclub