Aubergine (eggplant) curry

A sublime curry, great for veggies.

• 1 large aubergine
• 1 courgette
• salt
• 1 tbsp oil
• 1 onion
• 1 clove garlic
• 1 thumb ginger
• 1 red chilli
• 1 cardamom pod
• ½ tsp mild chilli powder
• 1 tsp turmeric
• ½ tsp ground cumin
• 1 tin tomatoes
• 2 tbsp yoghurt

Cut the aubergine into 1cm slices and quarter. Slice the courgette. Place the aubergine and courgette in a colander over a bowl. Sprinkle approx 1 tbsp salt over the aubergine and courgette and place a bowl/plate on top to weigh it down. Leave for 1/2 - 1 hour for some of the bitter juices to come out. Rinse under the tap to remove excess salt before adding to the curry.
Cut the onion into half rings and fry slowly in the oil for 5 mins in a med to large saucepan. Add the roughly chopped garlic and sliced and deseeded chilli (chop off the top of the chilli, use a potato peeler to remove most of the seeds and cut into fine rings). Cut the ginger into very fine sticks and add to the pan. Open the cardamom by hitting it with something, you just need to crack the outer pod. Add the cardamom and other spices to the pan and stir in thoroughly. Finally add the washed aubergine and courgette. Turn the heat to low and put the lid on and cook for 15 mins.

Then add the tin of tomatoes and cook for another 1/2 hour. Turn the heat off for 5 mins to allow to cool before adding the yoghurt. Bring back to heat before serving if necessary. Freezes well.

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