This recipe is slightly adapted from Yasmin Kahn’s wonderful ‘Zaitoun’ recipe book.
Place both trays in the oven for 30 mins. After 15 mins add the tomatoes to the peppers.
Place the cumin and coriander in a measuring bowl, and mix in the remaining spices.
Add 500 ml of vegetable stock to the spice mix, and make sure it’s mixed well.
Arrange the aubergines so they cover the base of the saucepan as fully as possible.
Layer in the tomatoes, garlic and peppers.
Spoon the in the rice, ensuring it’s well distrubuted and pour in the hot stock.
Bring to a boil, then cover the pan and reduce heat to simmer, replacing the cover with a dampened tea towel (take a clean tea towel, soak in water and wring it out – to ensure it does not catch fire). Simmer for 20 minutes. Switch off the heat and leave for 5 minutes, replacing the tea towel with the lid.
Take the cooked pot and turn it upside down onto a large serving plate (this takes some practice!)
Sprinkle the chilli and coriander on top, and you’re ready to serve!