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

Trim the aubergine, then cut into roughly 2cm pieces.

Pop the aubergine onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano and season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins. Turn halfway through.

In the meantime, halve the ciabatta.

Meanwhile, drain and rinse the butter beans in a sieve.

Pop a large saucepan on medium-high heat and add the passata, butter beans, sun-dried tomato paste, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

Stir together and bring to a boil, then reduce the heat. Leave to gently simmer until slightly thickened, 5-6 mins, then cover and set aside for later.

When the aubergine has finished roasting, pop the stew back on a medium heat.

Stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins, along with the roasted aubergine and butter (see pantry for amount).

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

If you're using the toaster, toast the ciabatta in your toaster until golden. 

If you're using the oven, pop them into the oven to warm through, 2-3 mins.

Once toasted, drizzle over some oil, then cut the ciabatta halves diagonally into triangles.

When everything's ready, share the stew between your serving bowls.

Drizzle on the pesto and crumble over the Greek style salad cheese.

Serve the ciabatta triangles alongside for dipping.

Enjoy!