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Persian Aubergine Stew

This sweet and ever so slightly sour stew is rich and hearty. You could leave out whichever toppings you want to serve with it for your guests to help themselves.

Serves 4 • Preparation time 25 minutes • Cooking time 8 hours

3 tablespoons olive oil

1 onion, finely chopped

3–4 garlic cloves, finely chopped

2 teaspoons ground cinnamon

1 tablespoon cardamom pods, crushed, seeds removed and ground

2 teaspoons cumin seeds, ground

1 teaspoon ground turmeric

2 aubergines, cut into 2 x 4 cm (¾ x 1½ inch) wedges

2 x 400 g (13 oz) cans chopped tomatoes

1 tablespoon pomegranate molasses

1 tablespoon sugar

salt and pepper

TO SERVE

ready-made crispy shallots

handful of fresh herbs, such as parsley, mint, dill and/or coriander, chopped

pomegranate seeds

flatbreads, warmed

Heat the oil in a frying pan over a medium heat, add the onion and sauté for about 8–10 minutes until soft and translucent. Stir in the garlic and spices and cook for 1 minute. 

Transfer the onion mixture to the slow cooker and add all the remaining main ingredients. Cover with the lid and cook on low for 8 hours, checking occasionally and adding a splash of water if the stew looks dry. 

Season the stew to taste with salt and pepper and serve, sprinkled with the ready-made crispy shallots, fresh herbs and pomegranate seeds, with warmed flatbreads on the side. Some toasted flaked almonds scattered over make a tasty addition too.

Recipe reprinted with permission from Hachette Book Group.