Preheat oven to 200C/fan 180C/gas 6. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into 2cm [0.8 inches] pieces. Pop on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in one layer and roast on the top shelf of your oven until soft and golden, 15-20 mins.

Halve, peel and finely slice the shallot. and the red onion. Peel and grate the garlic (or use a garlic press). Halve the peppers and discard the cores and seeds. Chop into roughly 2cm [0.8 inches] pieces. Chop the vine tomato into roughly 2cm [0.8 inches] pieces. Halve the chilli lengthways, remove the seeds then finely chop.

Heat a drizzle of oil in a large saucepan on medium heat and add the shallot. Cook, stirring, until softened, 2-3 mins, then stir in the tomato purée and bulgur wheat. Add half the stock powder and 250ml of water [8.45 fl oz / US 1 cup] for the bulgur, stir and bring to the boil. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. When hot, add the onion and a pinch of salt and cook, stirring occasionally, until soft , 3-4 mins. Stir in the garlic, peppers and a pinch of chilli (go easy on the chilli - you can add more later!) and cook for another minute.

Roughly chop the basil, parsley and coriander (stalks and all). Roughly chop the walnuts. Stir the walnuts and half the herbs through the bulgur. Season to taste with salt and pepper if needed. Stir the roasted aubergine and remaining herbs through the stew. Season to taste with salt and pepper. Ajapsandali done! Serve the bulgur in bowls topped with the Ajapsandali - finish with a sprinkling of chilli if liked. Enjoy!