Cutting back the carbs after a weekend of heavy feasting? This is a simple, low carb monday night supper that won’t leave your tummy rumbling (as we know many of them do!). The tartness of the tomatoes together with the creaminess of the yogurt and the sweetness of the almonds produce a winning combination. It’s also a good way to make use of a few lingering items in the food cupboard if, like me, your cooking on a budget.
1 onion, roughly chopped
1 garlic clove
1 aubergine, roughly chopped to pieces of similar size
1 jar pitted olives, drained and halved
6/8 large ripe tomatoes, chopped
1 tin tomatoes
decent sprinkling of cayenne pepper
tablespoon caster sugar
drop or two of white wine vinegar
good lug olive oil
plain natural yogurt
bunch fresh coriander
Start by heating the oil in the pan, then add the garlic, onions and aubergines and cook for about 10 mins till softened. If they start to stick to the pan, just add some boiling water. Next add tomatoes and olives. Cook for a further 10 mins. sprinkle with cayenne, season with salt and pepper before adding the tinned tomatoes. I then aded the sugar, white wine vinegar, and a squeeze of ketchup for good measure. simmer until unctuous and rich in flavour – about 20 to 30 minutes. If it’s still watery/not flavoursome enough just keep simmering away or add more cayenne/ketchup/any of the above ingredients that takes your fancy.
Serve with a nice dollop of plain yogurt on top and a sprinkling (or in my case or torrent) of toasted almonds and coriander. Simples.