Aubergine with Garden Veg

Originally I was inspired by a Middle Eastern recipe, but then we had lots of fresh garden veg that M had grown that we needed to use, so this turned into something completely different, but tasty.

 

Ingredients:

2 aubergines

olive oil

salt

mint

1 onion or 2 shallots

4 cloves garlic

1 courgette

6-8 runner beans

8-10 cherry tomatoes and/or 1-2 large tomatoes

1 tbsp lemon juice

1 tsp sugar

½ cup water

 

Instructions:

1. Wash the aubergines and halve them. Warm some oil in a frying pan and fry the aubergines on each side for 4-5 minutes over medium heat. Add some salt and mint when you turn the aubergines over.

2. Meanwhile, peel and chop the onion and garlic. Wash and slice or chop the courgette, beans, and tomatoes.

3. Remove the aubergines from the pan, then add the other veg and more olive oil. Cook it for a few minutes, adding more mint and a dash of salt, plus the lemon juice and sugar.

4. Add the aubergines to the pan again, along with the water and more olive oil (3-5 tbsp oil). Cover with the lid and leave to simmer for 15 minutes.

5. Check the aubergines. If not tender, leave to cook longer, adding more water and/or oil as needed.

6. Serve on its own or over rice.