Wash the potatoes and, if necessary, cut the larger ones in half.
Finely chop the onion and garlic and cut the aubergine into small cubes.
In a heavy-bottomed, shallow pan add the olive oil, onion, garlic, aubergine, and chilli powder. Sauté for 5 minutes over a medium heat.
Add the potatoes together and the tomato paste and stir to combine. Add the water, vegetable stock cubes and tomatoes. Place the lid on and cook for 30 minutes. Season with salt, pepper, and mixed herbs.
In the meantime, grate the parmesan and finely chop the basil.
Check if the potatoes are tender and add more water if necessary.
Cut the cod into bite-sized pieces.
Turn off the heat and add the spinach, fresh basil, and parmesan cheese and fish. Season to taste with salt and pepper. Allow to rest for 5 minutes with the lid on.
Plate and serve, garnished with more parsley and parmesan.
