Aubergine, eggplant or Brinjal. So many names and so many varieties! While I am missing some major ingredients like Capers and Olives that go into this recipe, feel free to add them if you have it.
Serves 4
Ingredients:
1 large Brinjal, cut into large chunks
1 tbsp Olive oil
1/2 tsp Oregano
1 medium onion, chopped
1 clove garlic, minced
1/2 bunch Coriander, chopped
2 large tomatoes, diced
1 tbsp red wine vinegar
Method:
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Heat the olive oil in the pan over medium heat and add the Brinjal, oregano and salt. Toss it well.
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Cook it for 4-5 minutes and once they are golden, add onion and garlic and coriander.
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If you have capers and Olives, add at this point followed by the vinegar.
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When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the Brinjal is tender.
Serve with rice or couscous.
