Aubergine with tomato and cinnamon

a tablespoon or so of olive oil

1 medium aubergine, chopped into 1.5 cm cubes

2 cloves garlic, crushed

400 g tin tomatoes

glug of red wine

1 teaspoon ground cinnamon

sea salt and black pepper

Heat the oil in a large saucepan over medium heat, and add the aubergine and garlic. Stir for a minute or two, then add the tomatoes, red wine, cinnamon, and a pinch of salt. Simmer for 15 - 20 minutes or so, until the aubergine is tender (the time taken will depend on your aubergine) and the tomatoes are cooked down to a thick paste. Season to taste.

Comments (0)