This recipe is so simple to do and is perfect for all vegetarians and vegans.

Aubergines are very low in calories if baked and not fried as they soak up a lot of fat, they're rich in minerals and high in folic acid. Spinach is high in iron. So this dish is a perfect all rounder when served with quinoa ( see info sheet )

Take 2 aubergines , pierce the skin , rub with olive oil and bake in oven for about 40 mins until soft ( 180 - 190').

Whilst the aubergines are baking , slice an onion and saute in olive oil until soft . Stir in 1 teaspoon cumin , 1/2 teaspoon of turmeric and 1 teaspoon of garam marsala.

When aubergines are nice & soft allow to cool slighty before removing from skin and chopping into smallish pieces. Add to onion & spice mix.

Add tin of chopped tomatoes , a little sugar and a tablespoon of tomato puree

Take a bag of washed spinach and stir into aubergine mixture a liitle at a time allowing to wilt. When you have added the whole bag gently bring to a gentle boil and remove from heat. This way you will retain most of the goodness and taste of the spinach.

Serve with lemon quinoa.

To cook the quinoa follow the packet instructions and when cooked added a little grated lemon zest , salt & pepper to taste