Cut aubergine into 1 cm discs, no thinner or they will burn.
Salt each side of the aubergine and leave for 45 minutes. This will help extract excess water from the aubergine.
Chop the onion and garlic. Fry the onion on a medium heat for five minutes then add the garlic for a couple of minutes.
Place the cooked onion and garlic on one side. Keep the pan for further use.
You will notice excess water on the aubergine, dry with some kitchen roll and remove any excess salt.
Add the remaining olive oil and fry the aubergine for 10-15 turning regularly until browned.
Add the onions and garlic and fry gently for a couple of minutes. Add the turmeric, cinnamon, cumin and tomato puree. Cover with 250 ml of hot water stirring gently until all the ingredients have combined.
Add the tomatoes and cover with a lid (or tin foil). Slowly cook for an hour.
Serve with rice or flatbread. Enjoy!

500 gram aubergines
400 gram baby plum tomatoes
240 ml water
1 onion
4 clove garlic
6 tablespoon olive oil
1/2 teaspoon cinnamon
1 tablespoon tomato puree
1 1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1 teaspoon whole cumin, roasted then ground
Salt, for dehydrating the aubergine and for tasting