Spicy harissa aubergine pie

• olive oil↗3 tbsp tbsp
• aubergines↗2

  cut into chunks

• red onions↗2

  finely sliced

• large garlic cloves↗2

  crushed

• rose harissa paste↗2 tbsp tbsp
• ground coriander↗1 tbsp tbsp
• tomatoes↗400g can cherry g
• cooked puy lentils↗250g pouch g
• pitted green olives↗100g g
• parsley↗1 small bunch

  finely chopped

• sweet potatoes↗1.3kg kg

  peeled and cut into 3cm chunks

• feta↗100g g

  crumbled

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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. 4

   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.