Aubergine and feta frittata

Method

1. Cut 400g aubergines into long wedges, rub them with oil, then season with salt and pepper. Spread out on a large roasting tray and roast for 20 minutes.

2. Peel 650g maris piper potatoes, boil for 15 minutes, then cool.

3. Heat the grill to medium. Heat the oil in the pan/shallow casserole over a medium heat. Add the sliced peppers and chopped tomatoes, then fry for 10-12 minutes, stirring occasionally, until softened and lightly golden. Stir in the harissa paste.

4. Add the sliced potatoes to the pan, gently mixing together. Pour the beaten eggs evenly over the top, arrange the aubergine and sprinkle on the feta. Cook for 5-7 minutes until the base is golden and the frittata is cooked halfway through.

5. To finish off, grill the frittata for about 5 minutes until it’s puffed up and cooked through and the feta on top is starting to turn golden. Serve in generous wedges, sprinkled with the chopped spring onions, alongside some green, herby salad.