1

Lightly spray a large saucepan with oil and heat over medium heat. Cook onion and eggplant, stirring, for 10 minutes or until softened and slightly browned. Adding a little water if needed.

2

Add tomatoes and 160ml water and bring to the boil. Reduce heat and simmer, uncovered for 10 minutes or until eggplant is tender and sauce thickens. Stir in the beans.

3

Meanwhile, lightly spray a frying pan or griddle pan with cooking spray and place over a high heat. Cook beef for 1-2 minutes on each side, or until cooked to your liking. Cover beef with foil and set aside to rest for 5 minutes before thickly slicing.

4

Meanwhile, boil, steam or microwave vegetable mix until just tender. Drain, serve beef with eggplant stew and vegetables. Scatter with basil.