Name: Spicy harissa aubergine pie
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 3 tbsp olive oil -; 2 aubergines, cut into chunks -; 2 red onions, finely sliced -; 2 large garlic cloves, crushed -; 2 tbsp rose harissa paste -; 1 tbsp ground coriander -; 400g can cherry tomatoes -; 250g pouch cooked puy lentils -; 100g pitted green olives -; 1 small bunch parsley, finely chopped -; 1.3kg sweet potatoes, peeled and cut into 3cm chunks -; 100g feta, crumbled -

Ingredients for - Spicy harissa aubergine pie

1. 3 tbsp olive oil

2. 2 aubergines, cut into chunks

3. 2 red onions, finely sliced

4. 2 large garlic cloves, crushed

5. 2 tbsp rose harissa paste

6. 1 tbsp ground coriander

7. 400g can cherry tomatoes

8. 250g pouch cooked puy lentils

9. 100g pitted green olives

10. 1 small bunch parsley, finely chopped

11. 1.3kg sweet potatoes, peeled and cut into 3cm chunks

12. 100g feta, crumbled

How to cook deliciously - Spicy harissa aubergine pie

1 . Stage

Heat 2 tbsp of the oil in a large frying pan over a medium heat. Fry the aubergines for 10-15 mins until golden and softened. Remove with a slotted spoon and set aside.

2 . Stage

Fry the onions with the remaining oil for 7-10 mins or until softened. Add the garlic, 1 tbsp of the harissa and the coriander and cook for 1 min more. Return the aubergines to the pan with the tomatoes, lentils, olives and a can of water. Bring to a simmer and cook for 10 mins. Season, then stir through the parsley.

3 . Stage

Cook the sweet potatoes in a large pan of boiling lightly salted water for 15 mins. Drain and leave to steam-dry, then mash and stir through the remaining harissa. Spoon the aubergine filling into a large baking dish, scatter over half the feta and spoon over the potatoes. Scatter the remaining feta over the pie.

4 . Stage

Heat the grill to its highest setting. Grill the pie for 7-10 mins or until the top is crisp and golden. To freeze, leave to cool completely before portioning out into small freezerproof containers.