1. Finely chop the onion and fry gently in a little rapeseed oil for around 5 minutes until softened and translucent.
2. Remove the skin from the chorizo and cut into 1cm slices. Add this, with the cumin, dried chilli flakes and whole chillis to the pan, stirring for about 2 minutes until the chorizo has started to release its juices.
3. Pour over the passata with the same amount of water and bring to the boil. Put the lid on, lower to a simmer and leave for 5 minutes to cook before removing the lid and allowing to thicken, uncovered, for 10-15 minutes. Set aside to cool.
4. Meanwhile, cut the aubergine into 1cm size cubes. Put it in a colander and sprinkle with 2 tsp salt. Mix together with your hands and leave to drain for 30-40 minutes.
5. Tip the aubergines into a clean tea towel and gently squeeze them dry. Put the 25ml olive oil into a large frying pan and heat until smoking. Add the aubergine and stir fry briskly until golden brown and cooked through.
6. When the stew has cooled, skim off any fat which has risen to the surface. Tumble in the aubergines and combine.
7. Reheat the mixture, stir through the chopped fresh mint and coriander and serve warm with a dollop of yoghurt.
Aubergine & Chorizo Stew
1 large onion
25ml olive oil
2 tsp cumin
1/2 tsp dried chilli flakes
3 large, dried chillies
A handful of coriander & mint to serve
Note: Serve this with Turkish pide, cous cous or rice, you could even throw an egg in at the end if you're feeling fancy