SERVES 4
· 3 tablespoons olive oil
· 1 large onion, chopped
· 1 fresh green chilli, finely chopped
· 4cm ginger, peeled and finely grated
· 4 cloves of garlic, crushed
· 300g cherry tomatoes (around 30), halved
· 11⁄2 teaspoons salt
· 1⁄2 teaspoon ground turmeric
· 11⁄2 teaspoons ground cumin
· 11⁄2 teaspoons ground coriander
· 2 tablespoons tomato purée
· 1 teaspoon sugar
· 2 large aubergines, quartered, then cut into 0.5cm-thick slices
Put the oil into a wide-bottomed, lidded frying pan on a medium heat.
Add the onion and cook for 6 to 8 minutes, until turning golden.
Add the green chilli, the ginger and the garlic and cook for a further 3 to 4 minutes, stirring frequently
add the halved cherry tomatoes
put the lid on the pan and wait for the tomatoes to soften (this should take around 10 minutes)
Stir in the salt, turmeric, cumin, coriander, tomato purée and sugar
when the mixture is looking paste-like add 150ml of warm water, followed by the aubergine. Carefully coat the aubergine in the tomato mixture and pop the lid back on the pan.
Cook for around 15 to 20 minutes, on a low to medium heat, until the aubergine is tender, falling apart and soft enough to cut with a wooden spoon
serve with a spoonful of yoghurt, a sprinkle of coriander and a pile of flatbreads.