The flavours of morocco are really unique, and this is a different take on them with no meat at all but you won’t miss it! Serve this with some steamed bulgar wheat, or just on its own this is another of our dishes that freezes really well for convenience on those really busy days.

Sometimes it tastes even better after being frozen too as the flavours really have a chance to develop! If you wanted to add extra protein you could throw in some chick peas or serve with a poached egg sprinkled with the moroccan spice ras el hanout.

Ingredients:

1 tbsp olive or rapeseed oil
1 red onion, chopped
2 aubergines, diced
1 thumb size ginger, grated
1 preserved lemon, finely chopped
15 green olives, unpitted
100g dried apricots
2 tsp ras el hanout spice
1 tsp smoked paprika
250ml vegetable stock
Juice and zest of 1 fresh lemon
1 can chopped tomatoes
1 tbsp honey
Flat leaf parsley

Method:

Fry off the red onion in the oil until just turning brown, before adding the aubergines, spices, preserved lemons, olives and ginger. Give these a few minutes to cook out before stirring through the stock and chopped tomatoes. Squeeze in the juice, plus the honey and simmer gently for 40 minutes. When it’s ready, add freshness by topping it with a tiny bit of lemon zest and a good sprinkle of chopped flat leaf parsley.