Trim the green stalk[s] off your aubergine[s] and discard, then chop into small bite-sized cubes.

Heat a pot (with a matching lid) with a generous drizzle of vegetable oil over a medium-high heat.

Add the chopped aubergine and cook for 5-6 min or until lightly browned.

Boil a kettle.

Peel your garlic and chop it in half, reserve one piece per person for later.

Finely grate the remaining garlic halves.

Rinse your red lentils in a sieve under cold running water.

Once the aubergine is lightly browned, reduce the heat to medium and tear your 'Nduja into the pot.

Add the grated garlic and cook for 1 min or until fragrant.

Once fragrant, add your dried thyme with your tomato paste, chopped tomatoes, rinsed red lentils and chicken stock mix.

Add 450ml boiled water with a pinch of salt and pepper and bring to the boil over a high heat.

Once boiling, reduce the heat to medium-low and cook, covered, for 15-20 min or until the lentils are tender, stirring occasionally.

Slice your ciabatta[s] in half.

Once the 'Nduja aubergine & lentil stew is ready, stir through half your grated Italian hard cheese and a small pinch of salt.

Set aside, with the lid on, for 2-3 min for the flavours to develop.

Place the halved ciabatta[s] in the toaster for 1-2 min or until toasted.

Once the ciabatta is toasted, rub the sliced-side of the reserved garlic over it.

Spread a knob of butter over the toasted ciabatta.

Tear your basil over the one pot spicy 'Nduja & aubergine lentil stew and top with the remaining grated Italian hard cheese.

Serve with the garlicky toast to the side.