2 red chillies, deseeded and sliced, or 2-3 dried red chillies left whole
2 tsp coriander seeds, toasted and crushed
2 tsp cumin seeds, toasted and crushed
16 baby aubergines, left whole with stalk intact
2 x 400g cans chopped tomatoes
2 tsp sugar
bunch mint leaves, roughly chopped
bunch coriander, roughly chopped
couscous and yogurt to serve
Heat oil in a heavy-based saucepan,
add the onions and garlic and cook
until they begin to colour. Add the
chillies, coriander and cumin seeds.
When the seeds give off a nutty
aroma, toss in the whole
aubergines, coating them
in the onion and spices.
Tip in tomatoes and sugar,
cover and gently cook for 40 mins,
until aubergines are tender.
Season sauce and toss in half
the mint and coriander. Cover and
simmer for 2 mins. Sprinkle over
remaining herbs and serve with
couscous and yogurt.