• 3 large aubergines • 1 cup mar­i­nat­ing oil (op­po­site ) • salt • freshly ground black pep­per • 4 tbsp oil • 1 red onion, sliced • 2 cloves gar­lic • 2 red chill­ies, de­seeded • 2 red pep­pers, sliced • 2 yel­low pep­pers, sliced • 3 tbsp tomato paste • 1 tbsp maple syrup • 12 cups wa­ter

1. Cut the aubergines into 3-cm chunks and mar­i­nate well with the mar­i­nat­ing oil in a large mix­ing bowl. Place on a bak­ing tray with bak­ing pa­per spread on it, evenly spread­ing the aubergines out so there’s space be­tween each chunk. Sea­son with salt and pep­per, and roast for 30-40 min­utes at 200°C.

2. In a large saucepan or medi­um­size pot, heat the oil, add the onion, gar­lic and chilli, and sauté for about 3 min­utes un­til the gar­lic smells sweet.

3. Add the sliced pep­pers and mix well. Af­ter 2 min­utes add the tomato paste, maple syrup and a pinch of salt. Sauté for a fur­ther 2 min­utes. Add the wa­ter and cook for 20 min­utes on low heat.

4. Once the pep­pers have soft­ened and a rich tomato base sauce has started to come to­gether, add the au­bergine chunks into the pot and mix well, mak­ing sure the two parts have merged. Con­tinue cook­ing for about a minute, then serve.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.