One Pot Bacon & Aubergine Lentil Stew

Trim the green stalk[s] off your aubergine[s] and discard, then chop into small bite-sized cubes

Heat a pot (with a matching lid) with a generous drizzle of vegetable oil over a medium-high heat

Add the chopped aubergine and cook for 5-6 min or until lightly browned

Boil a kettle

Peel your garlic and chop it in half, reserve one piece per person for later

Finely grate the remaining garlic halves

Rinse your red lentils in a sieve under cold running water

Once the aubergine is lightly browned, reduce the heat to medium and add your bacon lardons

Add the grated garlic and cook for 1 min or until fragrant

Once fragrant, add your dried thyme with your tomato paste, chopped tomatoes, rinsed red lentils and chicken stock mix

Add 450ml [675ml] [900ml] boiled water with a pinch of salt and pepper and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 15-20 min or until the lentils are tender, stirring occasionally – this is your bacon & aubergine lentil stew

Slice your ciabatta[s] in half

Once the bacon, aubergine & lentil stew is ready, stir through half your grated Italian hard cheese (you'll use the rest later!) and a small pinch of salt

Set aside, with the lid on, for 2-3 min for the flavours to develop – this is your one pot spicy bacon & aubergine lentil stew

Place the halved ciabatta[s] in the toaster for 1-2 min or until toasted

Once the ciabatta is toasted, rub the sliced-side of the reserved garlic over it (not a fan of raw garlic? Only use a little!)

Spread a knob of butter over the toasted ciabatta – this is your garlicky toast