Ingredients:

1 x large aubergine, chopped into large pieces

10-12 cherry tomatoes

1 x finely chopped white onion

2 x garlic clove, crushed (or 2 x teaspoon of Lazy Garlic)

Small amount of chopped ginger

2 x tablespoon sunflower oil

1 x teaspoon dried chilli flakes

1 x teaspoon ground cumin

1 x teaspoon ground turmeric

1 x tablespoon garam masala

1 x 400g tin chopped tomatoes

1 x teaspoon sugar

Pinch of sea salt

Method:

Preheat your oven to 200^OC. Place the chopped aubergines and cherry tomatoes onto a baking tray and drizzle with one tablespoon of the sunflower oil. Roast in the oven for 30 minutes, or until the tomatoes are slightly browned and the aubergine is tender.

While the aubergine and tomatoes are cooking, heat the remaining sunflower oil in a large saucepan. Add the chopped onions and cook over a medium heat until soft. Then add the garlic and ginger and cook for a further 1-2 minutes. Add the chilli flakes, garam masala, turmeric and cumin and stir through for a minute. Pour in the chopped tomatoes, add the sugar and simmer for 20 minutes.

After 20 minutes, carefully add the roasted aubergine and cherry tomatoes to the sauce, season with the salt and serve.