Mediterranean Style Beef, Aubergine, Potato and Chickpeas

Ingredients

• 1 onion
• 3 chopped garlic cloves
• 1 green pepper
• 4 bay leaves
• Half a teaspoon of each of paprika, cinnamon, black pepper and dried coriander
• 500g or more of Beef or meat of your choice
• 1 jar of passata or chopped tomatoes if you prefer
• 1 teaspoon vegetable stock powder or a stock cube
• 400 ml boiling water
• 1 tin of chickpeas
• 5 medium potatoes peeled and diced
• Grated cheddar cheese to sprinkle

Method

1. In a large saucepan fry 1 chopped onion until translucent then add 3 chopped garlic cloves 1 green pepper and fry for a further 1 minute.
2. Add 4 Bay leaves, 1/2 teaspoon of paprika, cinnamon, black pepper, coriander and fry off.
3. Add your preferred meat and fry for roughly 5 minutes until browned
4. Add 1 pack of passata sauce and bring to boil.
5. Lower heat and allow to simmer for 5 minutes.
6. Add 1 teaspoon of vegetable stock powder and 400ml of boiled water and bring to a boil.
7. Lower heat and leave to simmer for 30 minutes until meat is cooked. *
8. Add salt to taste.
9. Cut your aubergine into cubes and place them In a colander. Sprinkle the aubergine with salt and set aside for 20 minutes
10. Rinse the aubergine to remove excess salt and pat dry a little with a tea towel or kitchen paper.
11. Add the aubergines to your sauce.
12. Add in the tin of rinsed drained chickpeas.
13. Peel and dice 5 medium potatoes and add these to the pan for a further 20 minutes.
14. Empty into an ovenproof dish and sprinkle with Cheddar cheese.
15. Place under the grill for 10 minutes then serve with crusty bread.