Spicy aubergine with tomatoes and chick peas

Aubergines are a much underrated vegetable, I think. In the cuisines of the Middle East they often have a starring role, but the only aubergine dish that's ever really caught on in British cuisine is the stuffed aubergine, a dish which cannot even be described as unjustly maligned.

Yet aubergines are beautiful, with their glossy black skins, and quite unlike any other vegetable. They perhaps have some similarity to courgettes, with their mild flavour and soft texture when cooked, but the texture of a cooked aubergine has a velvety, melting quality all its own. And their ability to soak up flavours is unparalleled.

In this dish I've matched them with spices to make the most of this ability to soak up flavours, plus tomatoes and chick peas, both ingredients with which aubergines have a natural affinity (see also this recipe). The result is a healthy dish which is quick enough for a weekday supper. If you have leftovers, the flavours will develop so it's perhaps even better the next day.

Another ingredient which I think deserves more attention is bulgar wheat. (I'm not sure if that's because no-one's sure how you spell it. Is it bulgar or bulghur or bulgur or bulghar?) Brown bulgar wheat in particular has a lovely, nutty taste which is far superior to couscous. Like couscous, it cooks in no time at all, particularly if you get the fine stuff (my local ethnic supermarket has a choice of fine, medium and coarse). I think it's the perfect accompaniment to this stew, though you could serve it with rice if you prefer.

Ingredients

2 teaspoons olive oil
2 aubergine, diced
2 onions, diced small
2 cloves of garlic, crushed or finely chopped
2 tins tomatoes
1 tin chick peas
1/2 tsp smoked paprika
1/2 tsp chilli powder, or to taste
1 tsp ground cumin

Method 

Heat the oil in a large frying pan with a lid. Add the onion and cook over a medium heat for two minutes, then add the aubergine and the spices.

Cook, stirring, for five to ten minutes, or until the aubergine has shrunk down and is starting to lose its shape. Turn the heat down if it is starting to brown too much. Add the tinned tomatoes and drained chick peas. Simmer for 15-20 minutes, covering with a lid if the mixture is getting too dry. Check that the aubergine is thoroughly cooked and cook for a bit longer and/or adjust the spices as necessary.

Serve with bulghur wheat (or rice or couscous if you prefer).