A Zakynthian version of Imam Bayildi

Ingredients:

• 5 tablespns olive oil (I use quite a lot less..but they love their own oil )
• 1 large onion, finely chopped
• 3 cloves of garlic crushed
• 2 tbspns turmeric
• 2 "   ground cumin
• 2 "   ground coriander
• 2 "   mild curry powder
• 3  aubergines,  diced
• Large tin chopped tomatoes (or chopped fresh plum toms and a little water if they are dry)
• handful of sultanas
• mint and greek yoghurt to serve

Method:

1. Heat oil in large pan (I use my wok) and gently fry the onion and garlic until soft, stir in the spices and cook for another 2 mins stirring well to stop it catching.
2. Add the aubergine and tomatoes. Cover and simmer for 45 mins stirring occasionally. Add a little more oil if it gets really dry (That's why they start with so much ).
3. Add the sultanas and cook covered for another 10 mins.
4. Remove from heat and allow to cool. Refrigerate overnight.
5. Serve cold with the mint and yoghurt spooned over…..delish with some nice crusty bread

Serves 4