Fry the aubergine with the garlic. Add the courgettes and peppers and stir round carefully so as not to break the vegetables. Add the tinned tomatoes, vegetable stock cubes and mushrooms. Put in the puree and wholegrain rice.
Leave to simmer for about 15 minutes and then stir in the grated cheese and serve.
This is such an easy dish to make and keeps very well. I usually make a big pot full of it and the family can help themselves to as much or as little as they want, heat it in the microwave and grab a chunk of crusty bread to dip in all the lovely juices!
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