We make this recipe quite regularly as it’s so delicious! We adapted it from a Meera Sodha recipe by adding in some spices that she didn’t include.

Ingredients

• 2 aubergines
• 1 punnet cherry tomatoes, halved
• 1 white onion
• 2 inch ginger
• 2 cloves garlic
• 1 tin of tomatoes
• 1 tbsp tomato puree
• 3 tbsp ghee (or coconut oil)
• 2tsp garam masala
• 1 tsp ground cumin
• ¼ tsp turmeric
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• 1 tsp mustard seeds
• 4 cardamom pods
• 1 cassia bark
• 1 tsp salt
• ½ tsp sugar
• 2 cups of water
• Squeeze of lemon

Method

1. Prepare the onion. Add ghee/coconut oil to a pan, make sure it’s hot and then add the whole spices. Add the onion straight away, turn down the heat and leave until golden brown. Prepare the aubergine here in advance. Add the garlic and ginger─be sure not to let it burn. Then add the powdered spices and salt.
   
2. Once fragrant, add the cherry tomatoes and sugar, and cook for about 10 minutes, or until paste-like in consistency.
   
3. Next, add the aubergine and water. Stir and put the lid on the pan. After another ten minutes or so, add a squeeze of lemon and serve with rice and naan.