Aubergine & white bean summer stew

Heat the oil in a large pan, then add the chilli and garlic; sizzle for 1 minute. Add the chard stems and aubergines, season and cook over a medium-high heat for 6-8 minutes, until tender.

Add the tomatoes and oregano, reduce the heat to low-medium, and cook for 10 minutes, stirring occasionally, until softened and slightly saucy. Add the beans, vinegar and chard leaves; cook for 3 minutes. Stir through ½ the basil, season, then serve with the remaining basil scattered on top and the sourdough on the side.