2 large aubergines (around 600g)
1 onion
2 garlic cloves
2 tbsp tomato puree
Water

Start off by baking the aubergines In the oven for 30 minutes at 200C.

Then pop another small splash of oil in a pan and start frying off the onions, then add the garlic. Then add all the spices and the tomato puree.

Once all combined add the chopped aubergines into the pan, add around 6 tablespoons of water then cover. Simmer for around 10-15 minutes. The aubergine will be super soft and tasty by this point. Season with salt to taste.