- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 red onions, sliced
- 4 garlic cloves, smashed
- 2 red chilli, deseeded and sliced, or 2-3 dried red chillies left whole
- 2 tsp coriander seeds, toasted and crushed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 2 tsp cumin seeds, toasted and crushed
- 16 baby aubergines, left whole with stalk intact
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 x 400g cans chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- bunch mint leaves, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- bunch coriander, roughly chopped
- couscous and yogurt to serve
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
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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.