Step 1 First cook the sausages in a heavy based pan in 1 tbsp oil over a medium heat for 20 minutes until browned all over. Transfer to a plate.

Step 2 Using the same pan add the remaining 2 tbsp olive oil and reduce the heat to medium/low. Add the onion and aubergine and cook for 5 mins before adding the garlic for a further 2 minutes.

Step 3 Add the stock, beans, courgettes, sausages, tomatoes, harissa and seasoning to the pan and cook for a further 10 minutes. Add the spinach for the final 2 minutes, stirring through the stew.

Step 4 Finally sprinkle over the basil and serve.