Step 1

Trim the ends from the aubergines and cut into lerge chunks 3-4cm.

Step 2

Peel and slice the onion. Trim and de-seed the pepper and cut into chunks.

Step 3

Heat the oil in a large lidded frying pan or casserole dish. Fry the aubergine, onion and pepper over a medium heat for 6-8 minutes, stirring frequently, until softened.

Step 4

Add the garlic, chilli, garam masala, salt and sugar. Stir well and cook for a further 2 minutes.

Step 5

Add the tomato purée, water and balsamic vinegar. Cover the pan with a lid and simmer for 10 minutes. If the sauce is a little watery, remove the lid and simmer for a further 2-3 minutes until thick.

Step 6

Taste and adjust seasoning as required. Finely chop the coriander leaves and stir through the brinjal bhaji, then serve alongside curries and rice dishes.