A Vagabond Life - Food

In France we can get eggplant all year round so I am always searching for new and interesting things to do with this lovely fruit. (Yes it is a fruit) This dish can be served hot, warm or cold. Ingredients Peanut oil 2 aubergine 1 tin chopped tomatoes 2cm knob of ginger 6 garlic cloves 1 teaspoon fennel seeds 1/2 teaspoons nigella seeds 1 tablespoon ground coriander 1/4 teaspoon tuneric 1/2 teaspoon chilli powder salt Method Cut the eggplant in half length ways and then cut into wedges, place in a colander and salt generously. Leave over a plate for half an hour or so, this will eliminate the bitterness from the eggplant. Rinse the aubergine well and pat dry. Heat several tablespoons of oil in a large frying pan and cook the aubergine until it is tender - you may need to do this in batches. When cooked place on paper towel to drain. Puree the ginger, garlic and 1/3 of the tomatoes together. In a heavy based saucepan...

Looking for something new to do with potatoes? This very simple dish is just delicious and yet so quick and easy to make. Ingredients 3 tablespoons sunflower oil 1 teaspoon fennel seeds 600g potatoes boiled and cubed 2 teaspoons tamarind pulp diluted in water 4 tablespoons tomato puree 1 teaspoon chilli powder 1 teaspoon tumeric powder 1 teaspoon garam masala Salt 4 tablespoons cream 4 tablespoons coriander leaves finely chopped Method Heat the oil in a large heavy based saucepan. Add the fennel seeds and cook until they change colour, then add the potatoes. Stir together for a minute. Add the tamarind, tomato puree, spices and salt and stir well until the potatoes are totally covered with the mixture. Remove from heat to a bowl, garish with cream and corriander