Preheat your oven to 200°C.
Trim the aubergine, then chop roughly into 2cm pieces.
Peel and grate the garlic (or use a garlic press). Cut the lime into wedges.
Drain and rinse the mixed beans in a sieve.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf until soft and golden, 20-25 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chipotle paste, Cajun spice mix and garlic. Cook, stirring, for 30 secs. TIP: Add less chipotle paste if you don't like too much heat.
Stir in the chopped tomatoes, vegetable stock paste and a splash of water. Season with salt, pepper and a pinch of sugar (if you have any), then stir in the mixed beans.
Lower the heat and simmer until thickened, 8-10 mins. Stir occasionally.

While the stew cooks, cut each tortilla into 8 triangles (use scissors if easier). Place on a large baking tray in a single layer and drizzle with oil (use two trays if necessary). Season with salt and pepper.
Bake on the top shelf of your oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.

Once the aubergine is roasted, stir it into the stew. Add a splash of water to loosen if you need to. Taste and season with salt and pepper.
Crumble the Greek style salad cheese into small pieces.

Divide the stew between your bowls and top with the Greek style salad cheese.
Serve with lime wedges for squeezing over and tortilla chips for dipping. Enjoy!