Drive me crazy! Aubergine Jalfrezi!!

Or more accurately Aubergine and Mushroom Jalfrezi with Onion Pakora, Garlic and Coriander Naan and Coriander and Lime Rice.

Was absolutely delicious.

Serves 2

Ingredients:

1 large aubergine (eggplant), sliced into long quarters, then each quarter sliced lengthways again 

10 cherry tomatoes 

2 tbsp sunflower oil 

1 onion, finely diced 

2 garlic cloves, crushed 

1 tsp ginger purée 

2 green chillies, thinly sliced into rings 

1 tbsp garam masala 

1 tsp ground turmeric 

1 tsp ground cumin 

1 x 400g (14oz) can chopped tomatoes 

1 tsp sugar generous pinch of sea salt small handful of coriander (cilantro) leaves, roughly torn 

Method:

Preheat the oven to 200°C/400°F/gas mark 6. 

Arrange the sliced aubergines and cherry tomatoes on a baking tray and drizzle with 1 tablespoon of the sunflower oil. 

Roast in the oven for 30 minutes until the aubergine is tender and the tomatoes are slightly browned. 

In the meantime, make the jalfrezi base. 

In a large pan, heat the remaining tablespoon of oil and the onion over a medium heat for 2–3 minutes until the onion has begun to soften, then add the garlic, ginger purée and half the sliced chillies, cooking for a further 1–2 minutes. 

Add the garam masala, turmeric and cumin and stir through for 1 minute. Pour in the chopped tomatoes and sugar, then simmer for 20 minutes, stirring occasionally. 

Carefully remove the roasted aubergines and cherry tomatoes from the oven, and use tongs to place them over the jalfrezi sauce. 

Season with sea salt, then scatter over remaining green chilli and the coriander leaves just before serving.