You will needs
A thick based Frying Pan or Skillet to shallow fry.
Draining Spoon
A casserole dish (see Cooking Stage 2).

Prepare Ingredients: Wash and dry the Baby Round
Aubergines cut in quarters down to the stems – keep the
stems on to hold the quarters together. Chop 4 medium
Onions, finely chop 2 Cloves of Garlic and de-seed chop
half a Red Chilli.

Cooking Stage 1: Add enough Vegetable Oil to a Frying Pan
or Skillet to shallow fry the Baby Aubergines. This takes
10 minutes on a medium heat, using tongs turn over to ensure
cooking all round. Th Aubergine skins turn pale in colour and
soften. Slightly open out the quarters to a tulip shape. Take out
with a draining spoon and leave to rest on a plate.

In the same oil add the Onions and Garlic fry until soft and
golden. Add the ASHURAN SPICES mixing well, stir in the
1 cup (250ml) Passata. Cook until the all the mixture has
infused and the oil separates.

Turn the heat right down and one at a time add the Baby
Aubergines, gently coat the Aubergines with the Masala.

Cooking Stage 2 (Cooking Options)

Cook on the Hob: Leave to cook in the Frying Pan or Skillet
on a low heat for 30 minutes with the lid on or cover with foil.
Gently turn over the whole mixture coating the Aubergines
every 5 minutes or so during cooking time.

Cook in the Oven: Pre-heat the oven to 180 degrees (gas
mark 3) or 160 degrees for fan assisted ovens. Cover the Pan
or Skillet with a lid or cover with foil and place on the middle
shelf of the oven. Leave for 30 minutes.

Cook in an Aga: Cover the Pan or Skillet with a lid or cover with
foil and place on the middle shelf of the top oven.
Leave for 10 minutes.

The Baby Aubergines will be caramelized and infused with all
spices.

Serving: Serve with a spoonful of Yogurt on the side and
eat with Nan Bread or Chapattis.