4 tablespoons of vegetable oil

1 aubergine

1 large white onion

2 large cloves of garlic

2-3 teaspoons of fresh ginger

1 chilli

1 teaspoon of ground cumin

1 teaspoon of ground coriander

1 teaspoon of garam masala

½ teaspoon of turmeric

Salt

⅓– ½ tin of finely chopped tomatoes

Fresh coriander to garnish

1. Peel and dice the onion.
2. Peel and grate the garlic and ginger.
3. Heat 2 tablespoons of vegetable oil in a large lidded pan over a medium heat.
4. Once the oil is hot , add the onion and sauté the onion until it becomes translucent, (adding more oil to the pan if needed).
5. Add the garlic, ginger and dry spices.  Fry for 1-2 minutes, being careful not to burn the spices.
6. Add the tomatoes and stir to combine with the onion and spice mix.  Reduce the heat and cook until the oil starts to separate from the tomatoes - this usually takes about 10 minutes.
7. Add the roasted aubergine and cook for a further 5-10 minutes.
8. Leave to cool slightly before serving.
9. Garnish with the chopped coriander leaves.