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| 1 medium aubergine 200 g potatoes 200 g courgettes 1 tbsp cooking oil |
Heat the oven to 180C |
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Chop the aubergine into 1cm cubes Sprinkle with salt then leave for half an hour RInse Chop the potatoes and courgettes into 1-2cm pieces Heat the oil in an oven dish Put in the oven for 20 minutes |
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| 1 large onion 2 cloves garlic 2 tsp ground coriander 2 tsp cumin seeds 2 tsp turmeric 1 tsp chilli powder 2 tbsp olive oil |
Chop the onion and garlic finely Heat the oil in a pan Fry the spices gently for one minute add the onion and fry for a further 5 minutes |
| 150 ml vegetable stock 600 g tomatoes 1 tbsp tomato puree 400 g cooked chick peas 50 g dried apricots 150 g mushrooms black pepper |
Add the other ingredients simmer for 10-15 minutes |
| 1 tbsp fresh coriander |
garnish with chopped friesh coriander |