Ingredients

  • onion 1, diced
  • 2 tablespoons olive oil
  • aubergine 1, diced 
  • chopped tomatoes 400g tin
  • cumin 1 tsp
  • cinnamon 1/2 tsp 
  • harissa paste 1 tbsp 
  • coriander 1/2 bunch, finely chopped 
  • cauliflower 1, broken into florets
  • ground cumin ½ tsp
  • ground coriander ½ tsp

Based on a recipe from Olive Magazine

Method

1.     Fry the onion in 1 tablespoon olive oil until soft. Add the aubergine and fry until golden. Tip in the chopped tomatoes, spices, harissa paste and a splash of water. Simmer for 20 minutes until the aubergine is starting to break down.

2.     Pulse the cauliflower in a food processor until it starts to look like grains. Heat the remaining olive oil in a large frying pan and toast the spices for a minute until fragrant, then tip in the cauliflower. Stir-fry for 2 minutes until heated through and season well. Serve with the ragoût, scattering over the chopped coriander.