Aubergine Tomato Shakshuka

• 50 g aubergine, 2 cm dice
• 50 g ripe tomatoes, chopped
• 1 tbsp fresh lemon, zest and juice
• 1 tbsp extra-virgin olive oil
• 1 cloves garlic cloves, finely chopped
• 0.3 tsp freshly ground black pepper

Directions

1. 1Prepare Aubergine Tomato Shakshuka by measuring aubergine, 2 cm dice, ripe tomatoes, chopped and fresh lemon, zest and juice before starting; cut ingredients as specified.
2. 2Cook the main ingredient in a single layer for 4–6 minutes, turning once, until evenly browned.
3. 3Add the vegetables and cook for 4–5 minutes, stirring, until crisp-tender. Poultry must reach 74°C; fish 63°C; ground meat must have no pink centre.
4. 4Remove from the heat, add the measured citrus and herbs, rest for 3 minutes and serve.