Tomato bean stew with roasted aubergine and Rodda’s clotted cream

Ingredients

• 2 tbsp olive oil
• 2 aubergines
• 1 medium white onion, finely chopped
• 1 carrot finely chopped
• 1 celery finely chopped
• 3 garlic cloves, crushed
• 2 tsp harissa
• 1 tbsp tomato paste
• 1 tsp red wine vinegar
• 2 cans of cannellini beans or chickpeas
• 1 can of chopped tomatoes
• 1 vegetable stock cube
• 500ml boiling water
• 3 tbsp Rodda’s Cornish clotted cream
• 2 tbsp chopped coriander