sliced in circles
vegetable or olive oil
medium brown onions
medium red capsicum
medium green capsicum
Wash and slice the eggplants
Heat a non-stick frying pan over medium-high heat and cover the base with a thin layer of oil.
Lightly fry eggplants until browned.
Remove eggplants from pan and place on a paper towel to soak up excess oil.
Turn temperature to medium-low and add the tomato, capsicum, garlic, spices and passata to the onion and cook until soft.
Add any extra vegetables and legumes to your liking.
Add the eggplants back into the pan to soften and flavour them.
In a bowl, mix the yoghurt with a clove of grated garlic and the finely chopped mint.
Layer half of the eggplants on a dish.
Pour some of the tomato sauce on top and spread evenly.
Add another layer of eggplants, followed by another layer of tomato and onion sauce.
Spread yoghurt on top and sprinkle with coriander.
Serve with wholemeal Afghan bread.