2 tsp Bengali five-spice (or half tsp each nigella seeds, fennel seeds, carom seeds and cumin seeds)
2 medium aubergines, cubed and soaked in cold water
1 x 260 gm tin chopped tomatoes
1 tsp turmeric powder
1 tsp chilli powder
1 tsp sugar
Salt to taste
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Method
Preheat the oven to 200 degree centigrade.
In a shallow oven proof dish large enough to hold the aubergines, pour in the oil and tip the whole spices in. Place in the oven for a couple of minutes until they splutter.
Remove the dish from the oven and tip in the drained aubergine cubes, tomatoes, turmeric, chilli and sugar. Mix through well and add salt to your taste.
Roast in the centre of the oven for 40 minutes, stirring half way, until the aubergines are soft but still intact.
