This dish is a staple in our house and can be served hot, warm or cold.
1 tin chopped tomatoes
2cm knob of ginger
6 garlic cloves
1 teaspoon fennel seeds
1/2 teaspoons nigella seeds
1 tablespoon ground coriander
1/4 teaspoon tuneric
1/2 teaspoon chilli powder
Cut the eggplant in half length ways and then cut into wedges, place in a colander and salt generously. Leave over a plate for half an hour or so, this will eliminate the bitterness from the eggplant.
Rinse the aubergine well and pat dry.
Heat several tablespoons of oil in a large frying pan and cook the aubergine until it is tender – you may need to do this in batches. When cooked place on paper towel to drain.
Puree the ginger, garlic and 1/3 of the tomatoes together in a blender.
In a heavy based saucepan heat a tablespoon of oil and add the fennel and nigella. Cover and cook until the seeds start to pop, add the pureed ginger, garlic and tomato mixture (careful it will spit when this is added). Cook for a minute or so then add the spices and salt, stir for another minute, add the remaining tomato and then gently add the eggplant and stir it all together.
Serve with rice and any of your other favourite curries.