Spicy baby aubergine stew with coriander & mint

• olive oil↗2 tbsp tbsp
• red onions↗2

  sliced

• garlic cloves↗4

  smashed

• red chillies↗2

  deseeded and sliced, or 2-3 dried red chillies left whole

• coriander seeds↗2 tsp tsp

  toasted and crushed

• cumin seeds↗2 tsp tsp

  toasted and crushed

• baby aubergines↗16

  left whole with stalk intact

• canned chopped tomatoes

  2 x 400g cans

• sugar↗2 tsp tsp
• mint↗bunch

  leaves, roughly chopped

• coriander

  roughly chopped

• couscous↗

  and yogurt to serve

Step-by-step instructions

1. 1

   Heat oil in a heavy-based saucepan, add the onions and garlic and cook until they begin to colour. Add the chillies, coriander and cumin seeds. When the seeds give off a nutty aroma, toss in the whole aubergines, coating them in the onion and spices.

2. 2

   Tip in tomatoes and sugar, cover and gently cook for 40 mins, until aubergines are tender.

3. 3

   Season sauce and toss in half the mint and coriander. Cover and simmer for 2 mins. Sprinkle over remaining herbs and serve with couscous and yogurt.