Mediterranean bean lunch bowl

Roughly chop all the vegetables

In a hot pan fry off the aubergine in some olive oil, salt and pepper

Once the aubergine has softened add the rest of the vegetables

After about 5mins add the stock, mixed herbs, tomato paste, sun-dried tomatoes and borlotti beans. Reduce for 5 mins

Serve topped with crumbled feta and sumac. Faster than walking to the nearest food seller!