Trim the aubergine and chop into 1cm cubes. Warm 2 tbsp oil in a large heavy-based pan or casserole. Add the aubergine. Fry for 8-10 mins over a medium heat, stirring a few times, till browned all over.

While the aubergine fries, peel and finely chop the onion. Halve the peppers and scoop out the seeds and pith. Finely chop to match the onion.

Scoop the aubergine out of the pan and pop on a plate. Add 1 tbsp oil to the pan with the onion and peppers. Season. Cook, stirring every so often, for 8-10 mins till the veg soften and pick up a little colour.

Meanwhile, dice the tomatoes. Peel and crush or grate the garlic. Dissolve the stock cube in 1 ltr boiling water.

Stir the tomatoes into the veg. Add the aubergine back in. Scrape in the garlic and add 1 bay leaf, 2 tsp mixed spice and ½ tsp chilli powder (1 tsp for a spicier dish). Cook and stir for 5 mins to soften the tomatoes.

Tip in the bulgar. Give it a good stir, then add the stock. Stir, cover and bring to a boil. Turn the heat down low and simmer for 10 mins till the stock is absorbed and the bulgar is tender. Stir a few times to stop it sticking.

While the pilaf is cooking, grate the lemon zest. Finely slice the mint. When the bulgar is cooked, stir in most of the lemon zest and squeeze in the juice. Taste and season if needed. Scoop the pilaf into warm bowls. Garnish with the remaining lemon zest and the mint.