Step 1

Preheat the oven to 230 °C.

Step 2

Mix the aubergine cubes with 4 Tbsp olive oil and some salt and pepper. Place on a baking sheet. Roast until soft on the outside and golden on the outside, 20-25 minutes or more.

Step 3

Meanwhile, heat a thick bottomed frying pan over medium/high heat. Brown the meat in 1 Tbsp olive oil, chopping it up roughly as you go (it's best if you leave some bits a little chunky). Set aside.

Step 4

Lower the heat to medium. Fry the onion and green pepper with a pinch of salt in the remaining 1 Tbsp olive oil (or as much as is needed) until soft but not browned, stirring regularly, 8-10 minutes.

Step 5

Add the garlic, tomato paste, pepper paste (or roast peppers) and sugar. Fry, stirring constantly, until very fragrant, a minute or two.

Step 6

Add the meat, tomatoes, pepper flakes and 200 ml/⅘ cups water. Mix well. Season to taste with salt and pepper. Bring to a boil, then lower the heat and leave to simmer until the tomatoes have broken down and the flavours are starting to set, at least 10-15 minutes.

Step 7

Carefully add the roast aubergine and flat-leaf parsley. Check again if you want to add more salt, pepper or pepper flakes. Continue to simmer until most of the water has evaporated, 5-15 minutes (it should be thicker than on the photo). Don't stir too much, or you'll mash the aubergines. Serve hot.