1 tbsp. olive oil

1 onion, thinly sliced

1 small aubergine, about 250gm, roughly chopped

1/2 tsp ground paprika

2 garlic cloves, crushed

400gm can chopped tomatoes

1 tsp muscovado sugar

8 large basil leave, plus a few extra for garnish

4 fillets of skinless haddock



Heat the olive oil in a large non-stick frying pan and stirfry the onion and aubergine.  After about 4 mins the vegetables will start to turn golden but won’t be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes – this helps them to soften without adding any extra oil.

Stir in the paprika, garlic, tomatoes and sugar with 1/2 tsp salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.

Scatter in the basil leaves then nestle the fish in the sauce, cover the pan and cook for 6-8 minutes until the fish flakes when tested with a knife and the flesh is firm but still moist.  Tear over the rest of the basil and serve with a salad and crusty bread.