Lean Beef Mince & Aubergine Fatteh With Crispy Pittas

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Peel and finely slice your red onion[s]

Trim the green stalk[s] off your aubergine[s] and chop into bite-sized pieces

Add the chopped aubergine to a baking tray with a drizzle of olive oil

Give everything a good mix up and put the tray in the oven and cook for 25-30 min or until tender

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add half the sliced onion with a small pinch of salt and cook for 5-6 min or until softened (you'll use the rest later!)

Meanwhile, peel and finely chop (or grate) your garlic

Dissolve your beef stock mix and tomato paste in 300ml [390ml] [550ml] boiled water – this is your tomato stock

Once the onion has softened, add your lean beef mince to the pan and cook for a further 5 min or until beginning to brown, breaking it up with a wooden spoon as you go

Add your ground cumin, ras el hanout and the chopped garlic to the pan and cook for 1-2 min or until fragrant

Add the tomato stock and cook for 7-8 min or until the sauce has thickened and the mince is cooked through (no pink meat!)

Whilst the sauce is thickening, cut your wholemeal pittas into triangles

Add the pitta triangles to a tray (or two!)

Put the tray[s] in the oven for 8-10 min or until crisp and starting to brown

Add the remaining sliced onion to a large bowl with a pinch of salt and your white wine vinegar and mix well

Strip your mint leaves from their stems and chop them roughly, discard the stems

Chop your tomato[es] roughly

Add the chopped tomato to the bowl with most of the chopped mint (save the rest for garnish!) and a generous drizzle of olive oil – this is your tomato & mint salsa

Once the sauce has thickened, add the roasted aubergine with a generous grind of black pepper and give everything a good mix up – this is your lean beef mince & aubergine stew