World Cuisine

  • 2 tablespoons olive oil
  • knob of butter
  • 1 onion, halved and sliced
  • 3–4 garlic cloves, chopped
  • 1–2 red chillies, deseeded and sliced
  • 1–2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1–2 teaspoons sugar
  • 12 baby aubergines, left whole with stalk intact
  • 2 x 400 g (13 oz) cans chopped tomatoes
  • bunch of mint, finely chopped
  • bunch of coriander, finely chopped
  • sea salt and black pepper

Heat the oil and butter in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and garlic and cook for 2–3 minutes until they begin to soften and colour. Stir in the chillies, coriander and cumin seeds, and sugar and cook for 1–2 minutes, then toss in the baby aubergines, making sure they are coated in the spices.

Pour over the tomatoes, cover and cook gently for about 40 minutes until the aubergines are beautifully tender. Toss in half the mint and coriander, season to taste with salt and pepper, then re-cover and simmer for a further 5 minutes. Garnish with the remaining mint and coriander and serve hot with couscous and yogurt, if liked.

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