Ingredients
2 medium eggplants, diced
2 Tbsp fine salt
Vegetable oil, for deep-frying
2 Tbsp extra virgin olive oil
2 red onions, thickly sliced
6 cloves garlic, sliced
6cm piece ginger, cut into fine batons
1 long red chilli, seeded, finely diced
1 long green chilli, seeded, finely diced
1 red capsicum, diced
1 green capsicum, diced
4 ripe tomatoes, diced
1½ Tbsp Baharat spice mix (see Cook’s tip, below)
Sea-salt flakes and freshly ground black pepper, to season
½ bunch coriander leaves
½ bunch mint leaves, plus extra, to garnish
Pita bread (optional), to serve
Method
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Toss eggplant in salt, drain in a colander for 10 minutes, rinse well, then pat dry. Fry in hot (180°C) oil until browned, then drain on paper towel.
-
Heat olive oil in a large saucepan over medium-high. Cook onion, garlic and ginger for 5 minutes, until softened, then add chilli and capsicum and cook for 10 minutes.
-
Mix in tomato and Baharat and simmer for 20 minutes. Season and simmer for a further 10 minutes. Fold in eggplant and herbs. Garnish with extra mint and serve with pita, if using.
Cook's tip
- Baharat is a Middle Eastern sevenspice mix. Find it at the supermarket or make with cumin, cinnamon, turmeric, coriander seed, black pepper, nutmeg and paprika. Look online for quantities and other Baharat spice combos.
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