Animal Aid

• 1 onion
• 200g tin tomatoes
• 2 tbsp currants
• 1 pinch cinnamon
• 1 pinch cloves
• fresh parsley
• 30g pine nuts
• 4 smallish aubergines
• ½ clove garlic
• 1 bayleaf
• squeeze lemon juice
• raw cane sugar
• olive oil
• 70ml water
• black pepper

Method

1. Chop the onion and sauté till soft in 2 tablespoons olive oil.
2. Add the tin of tomatoes to the onion, chopping the tomatoes roughly.
3. Stir in currants, a pinch of cinnamon, a pinch of cloves and lots of freshly ground black pepper.
4. Cook for 20-30 minutes till thickened then add 2 tablespoons (or more!) fresh chopped parsley and all the pine nuts.
5. Take the aubergines - rinse and cut slits in them.
6. Stuff the cooked mixture into the slits in the aubergines and place them in a shallow oven dish.
7. Mix 70ml water with 70ml olive oil, the garlic (peeled and crushed), bayleaf, lemon juice and a pinch of sugar.
8. Pour this mixture over the aubergines, cover with foil and bake at Gas Mark 4 for 30 minutes.
9. Serve chilled, garnished with lots more parsley.