- STEP 1
Heat the oil in a pan and cook the aubergines with a big pinch of salt for 5 minutes until they turn golden brown, stirring every now and then.
- STEP 2
Add the red onions, harissa, garlic, cumin, corriander, cinnamon, chilli flakes amd stir so the vegetables are well coated.
- STEP 3
Add the tinned tomatoes and cook on a medium simmer for 15-20 minutes, stirring occasionally.
- STEP 4
Serve with quinoa and a dollop of coconut cream if you wish.