Name: Spiced aubergine and tomatoes with yogurt
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 2 aubergines quartered lengthways; olive oil; 2 red onions finely chopped; 1 red chilli chopped; 1/2 tsp coriander seeds toasted and crushed; 1/2 tsp cumin seeds toasted and crushed; a pinch cayenne pepper; 1 tbsp tomato purée; 1 x 400g tin chopped tomatoes; 50g sultanas; 2 red peppers seeded and quartered; 2 ripe tomatoes; a handful mint chopped; a handful coriander chopped; natural yogurt to serve

Spiced aubergine and tomatoes with yogurt

2 aubergines
quartered lengthways
olive oil
2 red onions
finely chopped
1 red chilli
chopped
1/2 tsp coriander seeds
toasted and crushed
1/2 tsp cumin seeds
toasted and crushed
a pinch cayenne pepper
1 tbsp tomato purée
1 x 400g tin chopped tomatoes
50g sultanas
2 red peppers
seeded and quartered
2 ripe tomatoes
a handful mint
chopped
a handful coriander
chopped
natural yogurt
to serve

Method

step 1
Put the aubergines in a colander over the sink and sprinkle with 1 tsp of salt.
step 2
Leave for 20 minutes before rinsing under cold running water. Pat dry with kitchen paper.
step 3
Heat a frying pan over a medium heat with the olive oil and fry the red onions for 15-20 minutes until soft and lightly golden.
step 4
Add the garlic and chilli, and cook for another 5 minutes.
step 5
Add the coriander seeds, cumin seeds, cayenne pepper and tomato purée and cook for 2 minutes, then tip in the chopped tomatoes and simmer for 30 minutes. Stir in the sultanas.
step 6
While the sauce is cooking, heat a BBQ to high (see notes, below).
step 7
Brush the peppers, aubergines and tomatoes with a little olive oil.
step 8
The tomatoes will cook quicker, so take them off when they are charred. Roughly chop and add to the sauce.
step 9
Stir through the herbs, season and serve with yogurt.