2 tbsp olive oil
2 red chili, deseeded and sliced, or 2-3 dried red chilies left whole
2 tsp coriander seeds, toasted and crushed
2 tsp cumin seeds, toasted and crushed
16 baby eggplant, left whole with stalk intact
2 x 400g cans chopped tomatoes
2 tsp sugar
bunch mint leaves, roughly chopped
bunch cilantro, roughly chopped
quinoa and lactose free yogurt to serve
Serves - 4
Heat oil in a heavy-based saucepan, add the chilies, coriander and cumin seeds.
When the seeds give off a nutty aroma, toss in the whole eggplant, coating them in the spices.
Tip in tomatoes and sugar, cover and gently cook for 40 mins, until eggplant are tender.
Season sauce and toss in half the mint and cilantro. Cover and simmer for 2 mins.
Sprinkle over remaining herbs and serve with quinoa and lactose free yogurt.
Recipe adapted from: Good Food