In a large pan with olive oil, add chopped garlic, onion and tomatoes and allow to simmer on a low/medium light for five to seven minutes until onions soften.

Add beef mince meat and chopped aubergine (break up meat as it goes in the pan).

Add one tablespoon of tomato purée, one beef stock cube and one tablespoon of harissa chilli paste and cook all together stirring regularly for 10 minutes.

Once meat has browned, pour in tinned chopped tomatoes, and one tablespoon of the Baharat spice and salt and pepper to season. Stir over low-medium heat.

Allow to cook for 15-20 minutes and put a lid on the pan. Stir occasionally. Once sauce is a rich brownish red it’s ready.

Serve with roasted sweet potatoes and sprinkle parsley on top.