By Keith Floyd
A popular vegetable in Indian cooking, the purple aubergine should always be shiny and firm. Chuck out any that are soft and past their best.
This concoction is ideal as a side dish with any curry and rice or tandoori recipe – or served with rice alone for you veggies.
Heat the ghee or oil in a heavy-based pan and fry the onion and garlic for about 3–4 minutes, until soft. Throw in the spices and salt and pepper and fry for 3 more minutes, stirring constantly.Stir in the aubergines, tomatoes and tomato purée, coating well with the spice mixture. Add