Prepare vegetablesMash all the vegetables. Start with the aubergines: dice them and immediately put them in a large pan to fry in a little olive oil. While the aubergines are browning, prepare the other vegetables. Dice the courgettes and the cayenne pepper. Peel the rhubarb and cut it into slices of about half a centimetre (remember, use only the stalk). Cut the spring onions into half-centimetre slices. Finely chop the fresh leek, parsley and marjoram. Crush or mince the garlic.

By the time you have all the vegetables ready, the aubergines will be browned. Put it on a plate, then (being careful not to burn yourself) rinse or wipe the pan with a paper towel and return it to the heat.

Heat the pan again, add a little olive oil and fry the diced courgette.

Season the roasted courgettes with salt, then add the rhubarb and crushed garlic. Continue roasting for a few minutes to allow the flavours to blend.

Add the previously set aside fried aubergines and diced cayenne pepper. Season with pepper and continue frying.

Add the chopped spring onions, curry and the concentrated tomatoes. Fry for a further minute, stirring constantly to deepen the flavours.

Then add the canned beans with their juice. Mix well and bring to the boil. If necessary, add a little water to make a sauce of the right consistency. Cover the pan and leave to simmer over a low heat for about 15-20 minutes, until the vegetables are fully softened and the flavours are combined. Stir occasionally.

Turn off the heat and stir in the chopped lesty, parsley and marjoram. Stir well. Taste and season with salt or pepper if necessary. Serve warm, on its own or with rice, quinoa or fresh bread.