Preheat oven to 200°C/400°F/Gas Mark 6.

Dice the aubergine and put it on a baking tray. Drizzle with oil and sprinkle with salt and black pepper. Toss to coat, then roast in the oven for 20 minutes, until golden brown.

Meanwhile, heat a drizzle of oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, for 5 minutes, until softened.

Add chilli powder, ground cumin, paprika, and tomato puree, and cook for 1 minute, stirring constantly.

Add chopped tomatoes, diced red bell pepper, red kidney beans (drained and rinsed), weetcorn, and vegetable stock. Stir well, then bring to the boil.

Reduce the heat and simmer for 15 minutes, until the vegetables are tender and the sauce has thickened.

Stir in the roasted aubergine and cook for a further 5 minutes.

Serve the chilli with boiled rice, a dollop of sour cream, and chopped coriander (optional).