Simon Rimmer served up tasty Moroccan stuffed aubergine on Sunday Brunch.

The ingredients are: 2 x aubergines, cut in half lengthways, 1 diced onion, 1 diced courgette, 1 diced red pepper, 2 cloves garlic, tin chopped toms, 1 bay, 1 cinnamon stick, 4 finely chopped dried apricots, few sprigs chopped rosemary, 100ml strong veg stock, 10g ground cumin and 10g paprika.

To serve: drizzled with Greek yoghurt (optional) and chopped parsley.

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