Pre-heat the oven to 200˚c. Pierce the Aubergine and then wrap it in foil. Cook for 30 – 40 minutes until soft… (You could also cook the Aubergine directly over the flame of your gas hob, or on a griddle plan; in both cases don’t wrap it in foil….)
Heat some oil in a pan and when hot, fry 250g sliced Onions for around 10 minutes, over a gentle heat
While the Onions are cooking, very finely chop or crush the Ginger and Garlic
When the Onions are soft, add the Ginger and Garlic and cook for 2 minutes before adding 350g chopped fresh Tomatoes, half a tsp Salt and half a tsp of Chilli Powder
Cook for 5 minutes or until slightly reduced
Chop the cooked and now squashy Aubergine into small chunks and add to the Curry in the pan with half a tsp Garam Masala
Heat through and serve immediately with some chopped fresh Coriander and some rice or bread…
This recipe is from Rick Stein’s ‘India’ – a very usable publication indeed