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Ingredients
- 1 X 300 g/9½ oz eggplant/aubergine, cut into 2 cm/¾ in cubes
- sea salt
- 100</
Method
- Lay eggplant on a tray in a single layer and salt lightly. Leave for 30 minutes, then rub off salt and excess liquid with a paper towel.
- Heat oil in a large lidded frying pan and gently fry onion, garlic and spices until fragrant.
- Add eggplant and capsicum, cover with lid and cook over low heat for 25 minutes, or until very soft.
- Add zucchin
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