Eggplant Tomato Curry

 Indian cooking offers numerous dishes with aubergines as well. This one is definitely a recipe that is easy to prepare and still very tasty.
 
 Ingredients
 6 tbsp peanut oil
 ¼ tsp. chili
 1 tbsp Harissa
 2 large diced aubergines
 2 large chopped onions
 2 tbsp grated ginger
 4 crushed garlic cloves
 4 large very ripe tomatoes diced
 ½ tsp curcuma
 1 tsp ground coriander
 ½ bunch fresh coriander chopped
 2 tsp. tomato paste
 1 tsp sugar
 ½ very finely chopped salt lemon
 approx. 150 ml hot water
 1,5 tsp. salt
 2 - 3 tbsp. Greek yoghurt
 
 Dice the aubergines and mix with the salt. Leave to stand in a bowl.
 Meanwhile fry the onions in the oil for about 8 minutes. Add chili, ginger and garlic and cook for two minutes. Add Harissa and add tomato concentrate with sugar. Caramelise for 1 minute, stir-fry the eggplants while stirring for 4 minutes. Add tomatoes, cover and cook for 10 minutes. Add the remaining ingredients without the yoghurt and simmer for 20 - 25 minutes, stirring several times.
 At the end of the cooking time, fold in l Greek yoghurt. Serve with rice, butter curry potatoes or naan bread.