The thing about this weather is that even if it is a hot July (ok this is July in 2012 but you can use your imagination) Moroccan food still works. This is great, quick and has some deep flavours. The extra special thing about it is that the aubergine, sweet onions, mint and coriander work well along side a piece of lamb or can be eaten as a dish in themselves with some couscous and a dollop of thick, creamy yoghurt.
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 2 red onions halved and sliced with the grain
- 2 crushed cloves of garlic
- 2 red chillies deseeded and finely sliced
- 2 teaspoons of cumin seeds and 2 teaspoons of coriander seeds roasted and finely crushed
- 2 teaspoons of granulated sugar
- 1×400 can chopped tomatoes, 1×400 can whole plum tomatoes
- 16 baby aubergines, stalks on.
- bunch of fresh mint roughly chopped
- bunch fresh coriander roughly chopped.
- salt and pepper to taste.
- Heat the oil and butter in a tagine or equivalent pot. Fry the onions and garlic until they take on a colour.
- Add the chillies and crushed seeds and the two teaspoons of sugar. When there is a nutty smell from the seeds throw in the aubergines and coat well in the pan.
- Add the tomatoes cover with a lid and keep at a simmer for 40 minutes
- Check after the time then add half the chopped herbs, and stir. Put the lid back on and continue to simmer for another 10 minutes.
- After that check for seasoning and sprinkle the remaining herbs over the top and serve.