Ricotta-stuffed Aubergines in a Spiced Tomato Sauce

Method

1. Blend the tomatoes with a little water until smooth. Lightly season the aubergines.
2. Heat the oil in a large non-stick stick saucepan. Add the onion and cook until lightly browned on the edges.
3. Add the garlic and cook for a minute or so.
4. Add the blended tomatoes, tomato puree, chilli, spices and seasoning.
5. Cook over a moderate heat, stirring occasionally, until it thickens into a paste and releases oil, around 15 minutes. Taste, it should taste harmonious.
6. Meanwhile, cook the aubergines, heat a good drizzle of oil in a large frying pan and add as many pieces of aubergines that will fit in the pan; cook over a moderate flame until golden brown on the underside and turn over and repeat, it takes around 3 minutes a side.
7. Remove and place on a plate and repeat with the remaining slices until they are all cooked. You can also cook these in a 180C oven; brush liberally with oil, season and place on a baking tray; cook until they are completely soft.
8. Add 150ml water to the tomatoes, bring to a boil and simmer gently for 4-5 minutes or until it all comes together into a creamy sauce. Taste and adjust seasoning adding a pinch of sugar if the tomatoes are too acidic.
9. Meanwhile, mix together all the ingredients for the filling; season with a little salt and a good pinch of pepper. Set aside.
10. Place a tablespoon of filling onto the bottom of each slice of aubergine, about an inch in. Carefully roll them up into fat short logs; patting in any escaping ricotta. Place the rolls seam side down in the sauce, spoon over some of the sauce and gently heat through for 3-4 minutes.  Serve hot.