WHAT YOU’LL NEED 4 tbsp olive oil
2 large aubergines, peeled and chopped into 3cm chunks
4 tomatoes, deseeded and chopped into 3cm chunks
3 garlic cloves, peeled and crushed
2 tbsp chopped fresh coriander, plus extra leaves to garnish
1 tbsp lemon juice
½tbsp clear honey
1 tsp smoked paprika
¾tsp salt, or more to taste
½tsp ground cumin
Pinch cayenne pepper, or more to taste (optional) METHOD Heat the olive oil in a medium saucepan and add all the ingredients.
Cover pan and cook over a medium-low heat for about 30 minutes, until the vegetables are soft, stirring occasionally to make sure they don’t stick to the base of the pan.
Uncover the pan and crush the vegetables with a potato masher, then leave to cook for about five minutes over a medium heat, stirring occasionally, until all the liquid has evaporated.
Taste and adjust the seasoning, adding salt if necessary. Serve warm or cold, garnished with a sprinkling of coriander, as a side, dip or spread on khobz. SERVES 4