1

Cook the aubergine in a steamer, placed over a pan of simmering water, until very soft. This will take about 10–14 minutes. Transfer the aubergine to a bowl and mash with the back of a fork to make a coarse purée.

2

Meanwhile, preheat the grill to high and line the grill pan with foil. Spray the sausages with the cooking spray and grill for 8 minutes, turning occasionally, until browned. Remove from the grill and cut into 1 cm slices.

3

Put the olive oil and garlic in a medium lidded saucepan and fry for 30 seconds over a medium heat, stirring occasionally, until softened. Try not to let the garlic brown. Spray with the cooking spray and add the passata, tomato purée, thyme, cumin, coriander, sugar and chilli flakes, if using. Cook for 5 minutes, part-covered, stirring occasionally.

4

Add the steamed aubergine, stir well and part-cover. Simmer for another 8 minutes until the sauce has reduced and thickened. Season, then add the cooked sausage and heat through for 2 minutes.

5

While the stew is cooking, heat a griddle pan or large, nonstick frying pan. Spray the polenta slices with the cooking spray and griddle for 5–6 minutes, turning once, until golden in places. Serve the hotpot topped with the polenta and sprinkled with some coriander.