Servings: 6

3 smallish aubergines (each about 275g) 3 smallish aubergines (each about 275g)
5tbsp sunflower oil 5tbsp sunflower oil
2 medium onions, halved and finely sliced 2 medium onions, halved and finely sliced
4 garlic cloves, finely sliced 4 garlic cloves, finely sliced
2 tsp garam masala 2 tsp garam masala
¼-½ tsp hot chilli powder ¼ to ½ tsp hot chilli powder
400g can of chopped tomatoes 400g can of chopped tomatoes
300ml cold water 300ml cold water
1 tsp caster sugar 1 tsp caster sugar
½ tsp flaked sea salt, plus extra to season ½ tsp flaked sea salt, plus extra to season
1 bay leaf 1 bay leaf
1tbsp freshly squeezed lemon juice 1tbsp freshly squeezed lemon juice
handful of fresh coriander, roughly chopped handful of fresh coriander, roughly chopped
freshly ground black pepper freshly ground black pepper

Trim the aubergines and cut them into slices about 1.5cm thick. Put them in a large bowl and season with lots of black pepper. Pour over 3 tablespoons of the oil and toss well. Place a large non-stick frying pan on a high heat - you’ll need a pan with a lid. Fry the aubergines in 3 batches for just 1 to 2 minutes on each side until nicely browned but not cooked through. Drain the slices on a tray lined with kitchen paper.
Return the pan to a medium heat after the last batch of aubergines is fried. Pour another tablespoon of oil into the pan. Add the onions to the pan and fry for 10 minutes, stirring regularly until softened and golden brown. Add the remaining oil and garlic and cook for 2 minutes more, stirring constantly. Sprinkle the garam masala and chilli powder into the pan and cook with the onions for 1 minute, stirring constantly.
Tip the tomatoes into the pan. Add the water, sugar, salt and bay leaf and bring to a simmer. Cook for 10 minutes, stirring regularly until the sauce is fairly thick. Return the aubergines to the pan and turn to coat them in the sauce. Cover with a lid and cook over a medium heat for 10 minutes, removing the lid and stirring every now and again until the aubergines are tender and hot and the sauce is thick and glossy.
Remove from the heat and stir in the lemon juice. Season with a little more salt if necessary and scatter with chopped coriander.