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Wash the aubergines and cut them in round very thin slices, leaving their skin on.
Peel the onions and chop finely.
Peel a whole garlic bulb and chop it very finely or use a food processor if you have one to save time.
Fry the onions, ginger, garlic and spices in oil on a high flame till it all starts to smell. Use a medium size cooking pot.
Add the tomatoes.
Cover and leave to simmer on the lowest flame for 2 minutes.
Add the aubergines and mix well.
Leave to cook on the lowest flame for 1 hour, mixing every fifteen minutes.
Garnish with fresh coriander if you wish at the end, once the dish is cooked. This is optional.
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