Sweet & Spicy AuBergines

I love aubergines. First of all they're just so lovely to look at, all shiny purple (well, mostly, some are pale green but the common garden variety is that lovely deep glossy purple) and just begging to be picked up and cooked. Many years ago I had friends to dinner and just before they all arrived I found out one was a vegetarian. I had never cooked aubergine before but I had tasted it and loved the silken texture. So I made imam biyaldi, stuffed aubergine, which was so nice the meat eaters (I think I had made a lamb tagine for them) fought over the leftover aubergines. Since then I often cook aubergine and this is one of my favourite ways of eating it. Although I am also partial to simply grilled with a Japanese style dressing!

This dish is so versatile. It's exactly what it says on the lid, sweet and spicy. I've used it over pasta as a sauce or served it with flat breads or rice as part of an middle-eastern style buffet. I make a double batch then serve it two different ways in the week.

Sweet & Spicy AuBergine

1 aubergine
½ onion, diced
2 cloves garlic
½ teaspoon mix of cumin/coriander & fennel seeds, ground
2-3 tablespoons sultanas
400 grams tomatoes, chopped
½ teaspoon spicy red pepper / chilli paste*
½ teaspoon sugar
Splash of red wine / spicy tomato juice
4-6 tablespoons olive oil
To serve
1 tablespoon toasted pine nuts
Thick natural yogurt or creme fraiche

Method

Wash, then cube the aubergine. Modern aubergines don't really need to be salted and allowed to drain to remove bitter juices but you could this if the aubergine is large. Allow 30 mins for the salted cubes to drain then rinse them to remove the salt.

Sauté the onion in olive oil, add the spices then the aubergine turning all quickly to coat with the oil. Then gently cook for 10 minutes before adding the garlic.

When the garlic begins to soften (don't allow it to brown as that makes it bitter) empty in the tomatoes. I use the wine to rinse out the tin. Sprinkle the mixture with the sultanas, sugar and red pepper / chilli paste*.

Now allow to cook over a gentle heat for 30 minutes or more until the aubergine is soft (sometimes aubergines just are reluctant to soften and take ages to get to this stage- don't let it dry out!) and the liquid in the aubergine mixture becomes reduced.

You can use this Sweet'n'Spicy Aubergine as a dressing for pasta such as buccatinni or serve with steamed rice or chickpea pancakes.

A sprinkling of toasted pine nuts and a generous dollop of thick yoghurt goes really well with this dish.

*I had a jar of a turkish hot pepper paste which worked well but any favourite chilli mix would work. Just adjust the quantity to add to your liking.