Heat the oil in a frying pan and add the aubergine slices. Add minced ginger turmeric powder coriander powder garam masala and stir for few minutes.

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Cook over a medium heat for 68 minutes or until vegetables are softened stirring regularly.

Aubergine and pepper curry. Close the pan with a lid and cook on simmer until the veggie is well cooked. Stir in tomatoes chickpeas stock and black pepper. Add red onion aubergine red pepper and green chilli.
Step 2 Season with salt and pepper and sprinkle each slice with a little of the spice mixture. Method Step 1 Heat the oil in a large pan and add the onion. Cook for 2 minutes then add the curry powder and garlic powder.
Add the tomatoes and saute until the tomatoes turn soft and mushy. Fry for 2-3 minutes on each side until golden. Add the cubed bell peppers eggplants chunks and salt and stir well.
Heat rapeseed oil in a non-stick saucepan. Cook for 1 minute stirring.

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