Aubergine Yatimcheh

50 g butter
3 tbsp vegetable oil
2 medium size aubergine
½ each of red, yellow and green capsicum
1 medium size onion
2 cloves of garlic
4 medium size tomatoes
One tbsp tomato puree
2 medium size potato
1 tsp turmeric


Written by Delafrooz Yazdi

1. Peel and chop the onion.
2. Peel and chop the garlic.
3. Cube the aubergines. Sprinkle salt on them and let them sweat in a colander.
4. Deseed and roughly chop the capsicum.
5. Cut the tomatoes in quarters.
6. Peel and cut the potatoes in quarters.
7. Dissolve the tomato puree in a cup of water and add salt and pepper.

Cooking instructions:
Put the oil and butter in a deep frying pan and on medium heat. Add the garlic to start frying. Add the chopped onions. Add the turmeric and stir. Dry the aubergine and add to the frying pan. Let them gently fry to a golden colour. Add the chopped capsicum and continue frying. Add the tomatoes, diluted tomato puree and the potatoes. Reduce the heat and put a lid on. Let it gently simmer until the potatoes are cooked and the stock is nearly all gone. Put a knob of butter on it, taste for seasoning and serve.

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