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

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

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Pop the aubergine onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, 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.

When the aubergine is halfway through cooking, remove the tray from the oven and add the pepper to the tray. Drizzle with a little more oil, season with salt and pepper, then toss to coat together.

Return the tray to the top shelf for the remaining time until soft and slightly charred, 14-16 mins.

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

Pop a large saucepan on medium-high heat and add the passata, butter beans, 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 veg has finished roasting, pop the stew back on 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 veg 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.

Meanwhile, halve the ciabatta.

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.