Spicy aubergines

I tried to avoid the thought that the autumn is coming. In my memories I still go back to sunny and warm Italy. For the last two days we had really strong wind in Dales, it was quite cold and wet and also the nights are coming in so therefore more than usually I drink hot tea with lemon and Polish honey I brought back from home. 

Even when I got over the first signs of autumns depression it was not that easy to write another post. It is not easy to type when you have cats walking across the keyboard. No, it is not good (or shall I say bad) old Buka going mad and Mimi doesn’t change her preferences too. It is our new kitten that we hope is a boy. For a time being we have two names under consideration: Marlon or Marla. 

We chose those names to pay the tribute to some film characters and they both were truly distinctive, charismatic people, and looking at our new cat and his (her?) behavior we could not choose more appropriate names.  Seven weeks old hyperactive kitten is very demanding and looking after him is very time consuming, so I am little bit tired recently. As much as I am bitten, scratched, sleepy and I make uncontrolled cries when he decides to climb my leg. I am also very, very happy. Eating, cooking at the moment is little bit less important. I cook mostly dishes that I know well, preferably one-pot. This is one of those, my favourite from "The Food of India: a journey for food lovers". I did not stick to the exact quantities.  

Serves 2-4 

2 medium aubergines, halved lengthways and then sliced into about 7mm slices  

5 tbsp of sunflower oil or ghee (clarified butter) 

400ml skinned, chopped fresh tomatoes (or tinned)  

5 garlic cloves, peeled  

about 2,5cm fresh ginger root, peeled

1 tsp black onion seeds (nigella seeds, kalonji)  

1 tsp fennel seeds  

1 tsp ground coriander  

1/4 tsp of turmeric  

1/4 tsp cayenne 

salt

Blend half of the tomatoes with garlic and ginger until smooth. 

In a large pan heat one tbsp butter at time and fry the aubergines in one layer, on both sides until slightly browned. Place fried aubergines in a bowl and set aside. Heat the remaining butter in the same pan. 

Add black onion seeds, fennel seeds, cover and leave it to pop for about minute. Next add the turmeric, coriander, cayenne, mixed tomatoes and the remaining ones. Be careful as it will spit. Add the aubergines, some salt and cover. Simmer for about 15-20 minutes. 

They are great on their own, but will go nicely with naan bread, some mango chutney on the side. I also serve them as one of many dishes along curries and others when I host Indian dinner. 

And please, let me introduce new remember of our crew: