- 1 medium onion, diced
- 1 tsp chopped garlic
- 3 tbsp olive oil
- 1 aubergine, diced
- 1 courgette, diced
- 1 red pepper, diced
- pinch chilli powder
- 2 tomatoes peeled, de-seeded and diced
- 1 tbsp fresh coriander leaves, chopped
- tsp saffron strands (soaked 1 tbsp warm water)
- squeeze lemon juice
- salt and coarsely ground black pepper
- Sprinkle aubergine with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices).
- Soften the onion and garlic in the olive oil over a gentle heat.
- Add the diced aubergine, the diced courgette, diced red pepper and chilli powder.
- Stir and fry for 5-10 minutes until softened, season with salt and the coarsely ground black pepper.
- Stir in the chopped tomatoes, heat through for five minutes.
- Add the chopped coriander and soaked saffron strands.
- Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve.