For the stew:
- Heat the oil in a large saucepan over a medium heat. Cook the onion, red pepper, eggplants, garlic and salt together for 10 minutes or until starting to soften.
- Stir in the Quorn Meatless Strips and harissa. Cook for 3 minutes, stirring, until everything is well coated. Stir in the chopped tomatoes, vegetable stock, tomato passata and chickpeas, then bring to a simmer and reduce the heat to medium-low. Cook for 20-25 minutes or until the vegetables are tender and the sauce has thickened.
For the tahini sauce:
- Meanwhile, whisk together the tahini, lemon juice, water and salt until smooth.
- Divide the stew between 6 bowls, drizzle with the tahini sauce and top with feta, pine nuts and coriander.
Tip: Serve also with warm pitta bread or couscous.