Aubergine and Tomato Stew with Cumin and Garlic

• 3 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 1 ½ tsp Fine sea salt
• 2 medium Aubergine, firm, glossy
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tbsp Tomato purée
• 700 ml Tomato passata
• ½ tsp Black pepper
• 15 g Fresh parsley

1. Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until soft and lightly golden.
2. Meanwhile, cut the aubergines into bite-sized chunks. Add them to the pot with the remaining salt and cook for 8 to 10 minutes, stirring occasionally, until the edges start to soften and take on a little colour.
3. Add the garlic and cumin and cook for 1 minute until fragrant. Stir in the tomato purée and cook for 1 minute to deepen the flavour.
4. Pour in the passata and add the black pepper, then bring to a gentle simmer. Cover and cook on low for 25 to 30 minutes, stirring now and then, until the aubergine is silky and the sauce is thick.
5. Roughly chop the parsley and stir most of it through the stew. Taste and adjust seasoning, then serve hot with the remaining parsley scattered over the top.

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