Trim the top off the aubergine and cut it into 1cm dice. Warm a large pan or casserole dish for 2 mins on a medium-high heat, then add 2 tbsp olive oil and the aubergine. Season with a pinch of salt and pepper and fry for 5-8 mins, stirring often, till the aubergine is browned all over.

While the aubergine fries, peel and finely chop the red onions. Trim the dry ends off the celery stick and finely slice it.

Scoop the aubergine out of the pan and onto a plate. Turn the heat down to medium-low. Add another 1 tbsp olive oil to the pan and stir in the onion and celery. Season with a pinch of salt and pepper. Fry for 10 mins, stirring now and then, till the veg have picked up a little colour.

Trim the courgettes and dice them to match the aubergine. Halve the red pepper, scoop out the seeds and white pith, and chop it to match the courgettes. Roughly chop the tomatoes.

Stir the courgettes, pepper and tomatoes into the pan. Add the aubergine back in. Pop a lid on the pan and cook for 5 mins, stirring once or twice, to soften all the veg. Fill and boil your kettle.

Scrub the potatoes and slice them into rounds about 1cm thick. Peel and crush the garlic. Drain the chickpeas and rinse them under cold water.

Stir the potatoes, garlic and chickpeas into the pan. Crumble in the stock cube and pour in 800ml boiling water. Pop on the lid and bring to the boil. When the stew is boiling, turn the heat down a little and simmer for 15 mins. The potatoes should be tender when pressed with a fork.

Taste the stew and add a pinch more salt or pepper if you think it needs it. Ladle the stew into bowls and tear over the basil leaves to serve.