Ingredients
- 4 tbsps olive oil
- 500 g aubergines peeled and chopped into 3 cm chunks
- 400 g tomatoes deseeded and chopped into 3 cm chunks
- 3 plump garlic cloves peeled and crushed
- 2 tbsps chopped coriander leaves plus extra to garnish
- 1 tbsp lemon juice
- 1/2 tbsp clear honey
- 1 tsp smoked paprika
- 3/4 tsp sea salt
- 1/2 tsp ground cumin
- 1/2 tsp ground paprika
- pinch cayenne pepper
Servings:
Instructions
- Heat the olive oil in a medium saucepan and add all the ingredients. Cover the pan and cook over a medium low heat for about 30 minutes until the vegetables are soft, stirring from time to time to make sure they dont stick.
- Remove the lid and crush the vegetables with a potato masher, then leave to cook for a further 5 minutes over a medium heat, stirring occasionally, until all the liquid has evaporated. Check seasoning.
- Serve warm or cold, garnished with a sprinkling of coriander.
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