Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then cut into roughly 2cm pieces. Halve the pepper and discard the core and seeds. Slice into thin strips.

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

In a small bowl, combine the red wine vinegar and sugar (see pantry for amount). Season with salt and pepper, stir in the shallot, then set aside.

Pop the aubergine and pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until the veg is soft and golden, 20-25 mins. Turn halfway through.

Once cooked, remove from your oven and set aside.

Meanwhile, heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat.

Once hot, add the half the garlic and stir-fry for 1 min.

Stir in the rice, chicken stock paste and water for the rice (see pantry for amount). Bring to the boil, then turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, in a large bowl, combine the baharat, salt and water for the breadcrumbs (see pantry for amount), then add the beef mince and remaining garlic. Season with pepper and mix together with your hands.

Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the koftas onto a large baking tray.

Bake on the middle shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

When everything's cooked, fluff up the rice with a fork and stir through the roasted pepper, aubergine and harissa paste (add less if you'd prefer things milder).

Taste the rice and add salt and pepper if needed, then share between your bowls.

Top with the koftas and spoon over the pickled shallot to finish.

Enjoy!