Aubergine and Courgette Curry

Ingredients:
5 shallots - chopped
1 red chilli - chopped
1 tsp minced ginger paste
1 clover of garlic - crushed
2 tsp garam masala
1 medium aubergine - diced
1 medium/large courgette - diced
1 green pepper - deseeded and diced
1 tin chopped tomatoes
250 ml water
splash of oil

Method:
Soften the shallots, chilli, ginger and garlic in the oil
Add in the garam masala, stir and cook for a further minute
Stir in the aubergine and cook for 3-4 minutes
Stir in the courgette and pepper and cook for 5 minutes
Add in the chopped tomatoes - use the 250ml of water to swill around the tin and add into the pan
Bring up to the boil, turn down to a low simmer and cook for about 20 minutes, stirring regularly, until all the vegetables are tender

Serves 3
Serve with rice, couscous and/or naan bread