Instructions

1. Preheat the oven to 180°C.
2. Cut the tomatoes and pepper in half, then put them in a large baking tray.
3. Cut the onion in half (with skin on) , and put these between the tomatoes, cut-side facing downwards. Tuck in the carrot chunks, chilli (if used) and garlic cloves (with skin on). Drizzle with oil, then bake for 25-30 minutes, until the vegetables are tender.
4. Meanwhile, either barbecue or bake the aubergine, until it just cooked through - it should not be too soft in the middle.
5. When the baked vegetables are ready, remove the pan from the oven and let them cool. When cooled, discard the skins of the onion, red pepper and garlic. Also, deseed the chilli and remove its stem.
6. Transfer the baked veggies and the cooking jus into a liquidiser and purée them into a thick sauce. Add the herbs and whiz again for a few seconds. You can refrigerate or freeze this sauce, or carry on with the recipe now.
7. When the aubergine is ready, let it cool, then cut it into bite-sized chunks. Dust them with some paprika and cumin powder, set aside.
8. Pour the tomato sauce into a saucepan, then add some water (about 200 ml) and the stock cube. Bring to the boil, then add the aubergine, and your chosen beans. Cook for 10 minutes, then add the leafy greens and cook for 3-5 minutes.