Aubergine Bhaji

Instructions

1. Heat a large pan with 1 tsp of oil. Add the aubergine chunks with a sprinkle of salt. Cook for 5-6 minutes until the aubergine starts to turn golden and get soft. 
2. Remove the aubergine from the pan and set aside. 
3. Next, add the garlic, chilli, shallots and spices to the pan, adding about 1/4 cup of water too. Allow the mixture to form a paste and cook for 1-2 minutes until the shallots are tender. 
4. Add the tinned tomatoes, stir thoroughly and bring the mixture to the boil. 
5. Finally, add the aubergines back into the pan, mix until it is all covered in the sauce, bring the mixture to the boil for a final time before reducing to a simmer and cooking for a further 20-25 minutes until the sauce has thickened and absorbed in the aubergine. Serve and enjoy!