Ingredients
Ingredients (use vegan versions):
- 3 large aubergines/eggplant (I''m British so I say aubergine)
- 2 largish onions
- sultanas
- 2 tins plum tomatoes (chopped)
- mixture of curry powder
- chilli powder
- turmeric
- ground cumin
- cous-cous
- pitta
- salad
- oil
- salt and pepper
Cook diced aubergine in oil in large pan or wok, put aside to drain.
Cook diced onion in oil in large pan or wok with salt and pepper until tender.
Add a mixture of the spices to the onions (It should be flavoursome, but not too hot. I use more turmeric and cumin than chilli and curry powder) and stir in.
Add sultanas and stir in.
Add chopped tomatoes and aubergine.
Simmer for ~half an hour
Serve with cous-cous, toasted pitta vegan bread and salad, and if like me you do eat dairy products minted yoghurt.
Serves: 4
Preparation time: ~ 1 hr