This surprisingly easy recipe is one that I go back to time and again as there is something really satisfying in the combination of sweet and spicy flavours mixed in the peppers and the juicy aubergines themselves. I have refined my previous recipe a little as I’ve found a new mixture of flavours that I like even more.
Serves 4 to 6
3 large aubergines
200 ml extra virgin olive oil
4 large red onions, thinly sliced
3 garlic cloves, crushed
1 red and 1 yellow pepper, sliced
2 x 400g cans chopped tomatoes
3 tbs sugar
3 tsp ground coriander
1 tbs ras-el-hanout
Small bunch of fresh coriander, roughly chopped
Salt and Pepper to season
1. Halve the aubergines then score diagonally 4 or 5 times inside before sprinkling generously with salt. Place aubergines in a colander for 30 minutes.
2. Meanwhile heat half of the olive oil in a large saucepan and sauté the onions, peppers and garlic for 10 minutes until soft. Add the tomatoes, sugar and spices and simmer for a further 5 minutes. Add half of the chopped coriander, stir, season and set aside. Preheat the oven to 190C.
3. Rinse the aubergine halves and place cut side down in a large heavy based frying pan with the remaining olive oil. Fry gently for 5 minutes until golden brown.
4. Place the aubergine halves in a casserole dish and top liberally with the tomato mixture. Cover with tin foil then place in the oven for 30 minutes.
5. Chill for 1 hour before serving, topping with the remaining fresh coriander. Serve with a fresh green salad or rice.