Becky SolomonThis recipe is really easy to prepare and simple to cook, but still full of flavour with delicious spices. For aubergine lovers, like myself, you can simply serve it on its own, perhaps topped off with some mozzarella or add crusty bread for dunking. It’s also a great recipe for a tapas dish to go alongside others. If you like things a bit hotter, add an extra tsp of chilli powder!
Serves 4
Ingredients
4 tbs oil
1 large onion sliced
2 cloves garlic sliced
1 tsp ground coriander
2.5cm cinnamon stick
1 tsp chilli powder
1 tsp salt
1 tsp pepper
450g aubergines cut into 2.5cm pieces
3 tbs tomatoes cut into 2.5 cm pieces
3 tbs tomato purée
200ml water
Method
1)Heat the oil in the wok.
2)Add the onion and garlic and fry until soft.
3)Add the spices and seasoning’s and stir-fry for 3 minutes.
4)Add the aubergine, tomatoes and tomato purée and toss gently to coat with the spice mixture.
5)Stir in the water and bring to the boil.
6)Lower the heat and simmer for 25-30 minutes or until the aubergines are tender and the sauce is quite thick. Increase the heat to boil off any excess liquid if necessary.
