Trim the green top off the aubergine. Chop it into bite-sized chunks and scoop into a colander. Sprinkle 1 tsp sea salt over the veg and turn to coat them in salt. Pop a plate on top of the aubergine and weigh it down with a couple of tins or jars. Leave the colander in the sink for 30 mins to squeeze out any excess liquid.

Meanwhile, peel and slice the onion. Set a large, heavy-based pan or casserole dish on a medium heat. Add 1 tbsp olive oil and the onion. Season with salt and pepper. Fry, stirring often, for xx mins till the onion is golden and glossy.

While the onion cooks, trim the ends off the courgettes. Slice into 1cm-thick rounds. Halve the peppers and scoop out the seeds and white pith. Roughly chop them.

Scoop the onion out of the pan onto a plate. Add 1 tbsp oil, the courgettes and red pepper to the pan. Fry, stirring often, for xx mins till the veg are golden brown. Scoop out of the pan and add to the onion.

Take the plate off the veg in the colander and gently press them with your hands to squeeze out any excess liquid. The salt should have run off with the liquid. Add 2 tbsp olive oil to the pan. Add the aubergine. Fry for xx mins, stirring occasionally, till the aubergine is browned all over.

Meanwhile, peel and grate or crush the garlic halve the chilli and scoop out the seeds and white pith.

Return the onion to the pan. Add the garlic, chilli, ground coriander and bay leaf. Cook and stir for xx mins till the pan smells aromatic.

Tip in the vegetable stock powder and the tin of chopped tomatoes. Half-fill the tin with water (around 200ml) and add that to the pan. Stir well to mix. Bring up to the boil, then turn the heat down and pop a lid on the pan. Simmer for xx mins till the veg are tender.

Taste the veg and add a pinch of salt and pepper, if you think it needs it. Transfer to a serving dish, discarding the bay leaf. Serve straight away.