|4 tablespoons||Vegetable oil|
|4||Bay leaves; crumbled|
|1 large||Aubergine; sliced|
|½ teaspoon||Chilli powder|
|1||400 gram can tomatoes; (14oz)|
|2 tablespoons||Red wine vinegar|
Heat the oil in a large frying-pan over a medium-low heat and cook the onion and bay leaves for 4-5 minutes, stirring occasionally.
Add the remaining ingredients.
Raise the heat and bring the mixture to a simmer, then cover, reduce the heat and simmer for 20 minutes, until the aubergine is very tender.
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