• 3tbsp Coconut oil
  • 2 Aubergines, cut into cubes
  • Pinch of salt
  • 2 Red onions, finely chopped
  • 1 tbsp Harissa
  • 2 Garlic cloves, crushed
  • 2 tsp Ground cumin
  • 1 tsp Ground corriander
  • 1 tsp Ground cinnamon
  • 1/2 tsp Chilli Flakes
  • 400g Can of chopped tomatoes


  • 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.

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