Preheat your grill to high. Slice the aubergines into 4-5 long, thin slices. Place on a baking tray, brush with 2 tsp olive oil and season with salt and pepper. Grill for 12-15 mins, turning halfway through, till browned. Set aside.

While the aubergines cook, peel and finely chop the onion. Halve the red pepper and scoop out the seeds and white bits. Finely chop it. Peel and crush or grate the garlic. Pick the leaves off the parsley stalks and set them aside. Finely chop the stalks.

Warm a large pan for 1 min. Add 1 tsp olive oil, and the onion and red pepper. Season with salt and pepper. Gently cook on a low heat for 5 mins, stirring now and then, till soft. If the veg start to stick, add a splash of water.

Roughly chop the aubergines and add to the veg. Stir in the garlic and parsley stalks. Add 1 tsp each ground cumin and smoked paprika.

Tip in the chopped tomatoes. Half-fill the tin with around 200ml warm water and add that too. Drain and rinse the cannellini beans and add them to the pan. Cover, bring to the boil the turn the heat down a little and simmer for 10 mins till the stew is a little thick. Stir now and then.

While the stew simmers, tip the bulgar wheat into a heatproof bowl and pour in 150ml boiling water. Pop a plate or cling film over the bowl and let the bulgar sit for 10 mins. It will soak up the water and become tender.

Taste the stew and add a little salt or pepper if you think it needs it. Divide the bulgar wheat between 2 warm bowls. Top with the stew and garnish with the parsley leaves to serve.