Ingredients
Method
1.Preheat oven to 200°C (180° fan-forced).
2.Pierce eggplant all over with fork or skewer and place on oiled oven tray. Drizzle with 2 tablespoons of the oil. Bake eggplant, uncovered, for about 50 minutes, or until softened.
3.Meanwhile, place tomato on another oiled oven tray; drizzle with 2 tablespoons of the oil. Roast tomato for the last 15 minutes of eggplant cooking time. Cool for 20 minutes.
4.When cool enough to handle, peel eggplant and tomato; discard skin. Seed and chop tomato; and chop eggplant flesh coarsely.
5.In a large frying pan, heat the remaining oil on medium heat and cook garlic, eggplant and tomato, stirring occasionally, for about 20 minutes or until thick.
6.Add herbs; cook, stirring, for 5 minutes.
7.Transfer mixture to medium bowl, stir in cumin; cool for 20 minutes.
8.Season to taste. Serve.
Serve with crusty bread.
Note
