Lebanese aubergine maghmour

INGREDIENTS:

1 onion, diced

whole bulb garlic, crushed & diced

3 aubergines, cubed

1 tbsp tomato puree

1 can chopped tomatoes

2 heaped tbsp. dried mint

1 heaped tbsp. smoked paprika

1 tsp cayenne pepper

salt & cracked black pepper

olive oil

METHOD:

1. Preheat the oven to 180° C.
2. Chop aubergines into cubes. Mix in a bowl with a large glug of olive oil and a generous amount of salt and cracked black pepper then roast in the oven for 45 minutes until soft, tossing half-way through.
3. Add olive oil to a pan, fry the chopped onions & diced garlic on a low heat until they start to brown.
4. Add the roasted aubergines, followed by the smoked paprika, cayenne, mint and tomato puree, and fry together for 5 minutes.
5. Add the tomatoes and cook for a further 10-15 minutes.
6. Add more salt & pepper to taste.
7. Serve with couscous.