Roasted Aubergine in Spicy Tomato Sauce

Place the aubergines directly on a gas burner or grill over medium flame. Roast, turning occasionally, until the skin is charred and the insides are soft. This takes about 5-7 minutes.

Allow the aubergines to cool slightly. Peel off the charred skin, then shred the soft insides using a fork or chop finely with a knife.

Lightly salt the shredded aubergine and sprinkle with lemon juice if desired. Set aside.

Heat vegetable oil in a pan over medium heat. Add the dill seeds and allow them to sizzle for about 30 seconds.

Stir in the Dijon mustard, paprika, turmeric, and salt. Mix well.

Add the chopped garlic and onion, sautéing for 3 minutes over low heat until soft and fragrant.

Toss in the chopped tomatoes and stir to combine.

Pour in the vegetable broth, cover the pan, and let the mixture simmer on low heat for 10 minutes, stirring occasionally.

While the sauce simmers, chop the red capsicum into chunks and blend it into a smooth purée using a blender or food processor.

Add the red capsicum purée to the simmering sauce and stir well.

Use a hand blender or transfer the sauce to a blender to make it smooth (optional). Return the blended sauce to the pan.

Add the shredded roasted aubergine to the sauce. Stir until well combined.

Cover the pan and let it simmer over low heat for 5-8 minutes, allowing the flavors to meld together.

Serve the spicy roasted aubergine in tomato sauce warm with flatbread, steamed rice, or as a dip with toasted bread.

Garnish with fresh coriander or a drizzle of olive oil for added flavor.