Tomato & Eggplant Curry

Instructions

• ♥ Heat oil in a large sauce pan and add sliced onions, and stir occasionally over medium high heat until they are deep brown in spots (this will take a while, but makes a big difference to the taste and they won't burn if you are careful).
• ♥ Add the eggplant and fry until the skin is turning brown and the flesh just starts to soften. You may have to add a little more oil.
• ♥ Add the curry spice mixture, stir through coriander, salt and pepper. Turn heat to medium low and cook until the eggplant is soft. Add a little water if it is getting too dry but it will be more solid than watery.
• ♥ Serve with prepared couscous and plain full-fat Greek yogurt