Spiced aubergine & tomato stew

Serves 4

Ingredients

  • • 4 tbsp olive oil
  • • 2 aubergines
  • • 1 onion finely sliced
  • • 2 cloves garlic chopped
  • • ¼ tsp chilli flakes
  • • ½ tsp ground cinnamon
  • • 400g can chickpeas drainedcand rinsed
  • • 400g Passata
  • • ½ x 25g pack mint leaves finely shredded, plus extra to serve

Instructions

1

Heat 2 tbsp oil in a deep frying pan.

2

Cut 1 aubergine into 3cm cubes, then fry with the onion, garlic and a pinch of salt, stirring regularly, for 8-10 minutes over a medium heat until soft and turning golden.

3

Stir in the spices, chickpeas, passata and 200ml water, then season. Simmer for 15 minutes, stirring regularly, until it’s all coated in a rich sauce.

4

Meanwhile, cut the remaining aubergine into 1cm-thick rounds and brush all over with the remaining 2 tbsp olive oil. Line a large baking tray with foil, then spread the aubergine rounds over it. Season and grill for about 3 minutes on each side until golden; set aside.

5

Stir the shredded mint into the chickpea mixture and top with the grilled aubergine. Scatter with extra mint and serve at once with flatbreads..