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 aubergine and turn to coat it 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-low heat. Add 1 tbsp olive oil and the onion. Season with salt and pepper. Pop on a lid and fry, stirring occasionally, for 15 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 chilli and peppers, then scoop out their seeds and white pith. Roughly chop the pepper and finely chop the chilli. Peel and grate or crush the garlic.

Scoop the onion out of the pan onto a plate. Add 1 tbsp oil, the courgettes and red peppers to the pan. Season with salt and pepper. Fry, stirring often, for 10 mins till the veg are golden brown. Scoop out of the pan and add to the onion.

Meanwhile, take the plate off the aubergine in the colander and gently press with your hands to squeeze out any excess liquid. The salt should run off with the liquid.

Add 2 tbsp olive oil to the pan. Add the aubergine. Fry for 6-8 mins, stirring occasionally, till browned all over.

Return the cooked veg to the pan. Add the garlic, chilli, ground coriander and bay leaf. Tip in the vegetable stock powder and the tin of chopped tomatoes. Half-fill the tin with water (around 200ml) then add the water to the pan. Stir well to mix. Bring to the boil, then turn the heat down and pop a lid on the pan. Simmer for 10 mins till the veg are tender, stirring occasionally.

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