2 cloves of garlic
Salt and pepper
* Probably best to use fresh, but I used dry herbs and it was tasty.
Makes enough for two.
1/ Chop the onion in half and then into thick slices. Heat some oil in a deep pan and fry the onions until they soften. Peel and chop the garlic and stir into the onions, and fry until they are golden.
2/ Peel and chop the butternut squash into large chunks. Add to the onions. Cube the aubergine and add to the pan. Pop the lid onto the pan and leave for the veggies to soften, for around 15 minutes. Keep stirring to stop them burning.
3/ Juice the lemon and add a teaspoon (or so) of parsley, coriander, and half a teaspoon of cumin and ginger. Add some pepper and a dash of the stock. Stir well. Pour into the pan, cover and bring to the boil. Season well with salt and leave to simmer for 20 minutes, until the squash breaks easily and there is little water left.
4/ Stir in the spinach (around half a bag) until wilted and serve with warm couscous.
This dish isn't very spicy, so when my tum tum's not feeling quite so dodgy I'd like to add some fresh red chillies or at least some paprika and chilli powder. Would be really nice to serve with some kind of flatbread.