Aubergine chermoula

(SERVES 4)

Ingredients

2 aubergines, sliced

2 tbsp olive oil

2 tsp each of ground cumin, ground coriander and garam masala

1 tsp each of all spice, ground cloves and ground cinnamon

1 red pepper, sliced

1 yellow pepper, sliced

1 courgette, diced

1 large onion, sliced

2 garlic cloves, sliced

1 tin tomato pulp

For the chermoula:

1 bunch parsley, chopped

1 bunch coriander, chopped 1 grated garlic clove

Juice and zest of a lemon – or one chopped preserved lemon

1 tsp cayenne pepper

METHOD

1. Cook the aubergine tossed in oil in the oven first at 200C/180 Fan/400F/ Gas Mark 6 for about 20 minutes. Meantime, toast the spices then add the oil and sweat the rest of the veg and garlic until softened.

2. Make the chermoula-style sauce by grinding a grated garlic clove, along with salt and cayenne, the chopped herbs, olive oil and lemon in a mortar and pestle, or by pulsing in a blender. Too much and you’ll lose the allimportant texture, so go easy.

3. Add that to the pan and warm through. Add the cooked aubergine and the tomatoes and a little water if needed and turn down to a simmer.

Cook for 25 minutes until all the veg is really soft and the aubergine has broken up. Add the baby spinach and wilt.

4. Serve with super-quick, twoingredient flatbreads made by mixing 350g of plain flour with 250g of natural yoghurt, mixing well, shaping into rough, thin ovals and frying in a dry pan.

5. I spooned out the aubergine over the bread, scattered with some pomegranate seeds and fresh coriander and served with more of the chermoula-style herby oil I had kept in reserve and not added to the pan. You could also add some toasted walnuts to the pan for a bit of extra crunch.

TASTY PAIR: Aubergine chermoula and, right, rhubarb and frangipane tart.