1 aubergine /eggplant cut into 1cm cubes

3 tbsp olive oil

1 large onion, thickly sliced

1 carrot

2 garlic cloves

115 g brown capped mushrooms

2tsp ground coriander

2 tsp cumin seeds

1 tsp chilli powder

1tsp ground tumeric

600 ml pint canned chopped organic tomatoes

300ml vegetable stock

1 tbsp tomato puree

75 g dried apricots roughly chopped

400g chickpeas ( optional canned)

2 tbsp fresh coriander , to garnish

1/5 litre hot vegetable stock

Salt and pepper to taste

200 g instant polenta

1. Preheat the grill to medium , Toss the eggplant in 1 tbs of oil in a grill pan and cook for 20 minutes , turning occasionally , until softened and beginning to blacken around the edges – brush with oil if the eggplant gets to dry.

2. Add the remaining oil into a tagine dish or alternatively a heavy based saucepan over a medium heat . Add onion , stir fry for 8 minutes until soft transparent and golden , add carrot , garlic , mushrooms and cook for 5 minutes , add spices and stir occasionally , for a further minute.

3. Add tomatoes , stock , stir well , add tomato puree . Bring to boil and then reduce the heat to simmer for 10 minutes until sauce begins to thicken and reduce.

4. Add eggplant , apricots , and chickpeas , partially cover and cook for 5 minutes, stirring occasionally .

5. Meanwhile , make the polenta by , pouring the vegetable stock into a pan and bring to boil . Pour in the polenta in a steady stream , stirring constantly in a clockwise direction with a wooden spoon , so that the polenta does not get clumpy . Reduce the heat to low and cook for 1 – 2 mins , or until the polenta thickens to mashed potato consistency .

Serve , together , garnish with coriander and enjoy!!