1 cup tamarind water
3 medium aubergines
½ cup olive oil
1 onion, finely chopped
4 cloves of garlic, finely chopped
1tsp cinnamon
2tsp ground cumin
1tbsp smoked paprika
1tsp brown sugar
Salt and pepper
To make the tamarind water soak 3 tbsp of tamarind in 1 cup of boiling water for 10 minutes. Strain before using.
Cut the stems from the aubergines and cut them into rounds thick. Fry these slices over a moderate heat using half the olive oil until golden brown. Do this in batches one layer at a time, turning once. Drain the aubergine on kitchen paper and dice when cool. Heat the remaining olive oil in a pan and sauté the onion until translucent. Add the garlic, cinnamon, cumin, paprika and diced aubergine and sauté for 1 to 2 minutes, until the mixture smells fragrant. Add the tamarind water and sugar and continue cooking over a gentle heat until the moisture is absorbed and the aubergine is very soft. Mash roughly with a fork. Season to taste. Leave to cool.