Aubergines and Potatoes with minced beef and tomatoes

Peel the aubergines and slice into 4 lengthways, then cut each piece into large-sized pieces (they will get smaller when cooked in the oven). Place them in a large bowl and pour over enough olive oil to coat well. Give a good stir round. Tip the aubergines into a large baking tin and bake in the oven (turning over once) until softened and nicely browned. Leave to one side. Turn the oven down to 180ºC.

Whilst the aubergines are in the oven, deep fry the potatoes until golden brown and leave to one side.

Now prepare the meat sauce. Heat a tablespoon of olive oil in a pan and fry the onions gently, adding a little water after a couple of minutes to soften them. When the water has almost evaporated, turn up the heat and add the minced beef, stirring until the mince is free of lumps, adding a little water and squashing down with a fork if necessary.

When the meat is browned, stir in the crushed garlic and birdseye chilli pepper. Add the chopped tomatoes, tomato purée and the vegetable stock powder, paprika, salt and freshly ground black pepper. Simmer for a minute or two.

Place the aubergines and potatoes in a large casserole dish and sprinkle over the chopped parsley. Gently stir in the meat sauce and add enough water to not quite cover.

Place in the oven - 180°C for 20/30 minutes. The potatoes may soak in the juice so top up with hot water if necessary.

Serve with plenty of bread and yoghurt.