Ricotta-stuffed Aubergines in a Spiced Tomato Sauce Recipe | Curry for Change

Ingredients

• 3 tbs. vegetable oil plus extra for cooking the aubergines
• 2 medium aubergine, cut into thin 1cm slices (you need about 12)
• 1 medium-large onion, chopped
• ½ fat red chilli, finely sliced
• 4 fat garlic cloves, peeled and grated into a paste
• 3 medium tomatoes, quartered and deseeded
• ¾ tsp. fennel seeds
• 2 tsp. tomato puree
• 1 tsp. coriander powder
• Salt, sugar and freshly ground black pepper to taste
• 225g fresh ricotta
• ½ small red onion, finely chopped
• 1 tbs. shredded fresh mint