Serves: 2 people • Time: 1 hour plus 30 minutes draining
CONTAINS
Vitamins A, B-group & C, flavonoids, carotenoids
YOU NEED
200g aubergine, cut into 2cm cubes • ½ teaspoon fine sea salt
2 tablespoons olive oil • 3 garlic cloves, chopped • ½ red onion, chopped
150g ripe tomatoes, chopped • 1 green chilli, finely chopped
½ teaspoon garam masala • 150g red pepper, chopped into 2cm chunks
sea salt flakes • freshly ground black pepper
Preheat the oven to 220°C/425°F/Gas 7. Place the aubergine in a colander set over a bowl, toss with the salt and drain for 30 minutes. Pat dry, place in a baking tray lined with baking paper and toss with half the oil. Roast for 15 minutes, or until tender. Heat the remaining oil in a frying pan and fry the garlic and onion until golden. Add the tomatoes, chilli and garam masala and cook for 2 minutes. Stir in the pepper, aubergine, 50ml water and salt and pepper. Cover and cook for 30 minutes, or until tender, adding more water if it dries out.