Ingredients:
1 medium aubergines, peeled and cubed
2 small zucchini, cubed
1 (200 g) packages mushrooms, sliced
1 1/2 tablespoons tomato paste
1 teaspoon tomato ketchup
1 teaspoon hot sauce
1/2 teaspoon red chili powder or 2 green chilies, deseeded and chopped ( I use either one) (optional)
1/2 teaspoon cumin powder
1/2 cup water
2 -3 cloves garlic, minced
1/2 teaspoon dried basil or 1/2 teaspoon dried oregano
salt and pepper
butter (optional)
Directions:
Preheat oven to 450F.
In a casserole put in the aubergine, zucchini, onion and mushrooms.
Mix the rest of the ingredients with the tomato paste and the water Pour over the vegetables and mix well.
Bake in preheated oven till the aubergine is tender, (approx. 45 mins) stirring occasionally.
Add water as necessary if reqd, but the dish should turn out relatively dry, and slightly browned at the edges.
Servings: 2
Time preparation: 15 min.
Time total: 60 min.