Aubergine with Chili
2 ounces oil
Add the aubergine and stir fry for 1-2 minutes. Combine the tomatoes, stock and cinnamon stick.
1 large onion, sliced
4 cloves garlic, crushed
1 small red chili, finely chopped
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black mustard seeds
2 large aubergines, chopped into 1-inch cubes
13 ounce can chopped tomatoes
4 ounces vegetable stock
1-inch piece of cinnamon stick
Heat oil in a large saucepan. Add the onion and fry until golden. Add garlic, chili, coriander, salt and mustard seeds. Cover the pan and cook for 1 minute or until the seeds stop popping.
Pour into the pan and mix lightly. Bring to the boil, lower the heat and simmer for 30 minutes or until the aubergine is tender and mixture is thick and flavored. Serve hot or cold.
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