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:
Heat the olive oil in the pan over medium heat and add the Brinjal, oregano and salt. Toss it well.
Cook it for 4-5 minutes and once they are golden, add onion and garlic and coriander.
If you have capers and Olives, add at this point followed by the vinegar.
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.
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