Spicy Aubergine Casserole

2 firn Aubergines
1tblspn salt
1large onion
3tblspn olive oil
1/2 tspn dried chilli flakes
2garlic cloves1tspn ground cumin
400g tin chopped  tomatoes
50g olive oil1tbsp toasted pine nuts
1lemon
400g veg stock

Quarter the Aubergines ,half them lengthways ,chop into bite size chunks.
Place in a colander and sprinkle with salt.
Leave while you finely chop onion and cook in the oil until soft.
Add crushed garlic and chilli.
Rinse Aubergines,pat dry,add to onion and stir for 10 minutes.
Add can of  tomatoes and veggie stock-(Marigold again)
Cover and simmer until soft.(about 10 minutes)
Chop the olives and stir in along with the capers and roasted pine kernels.
Add juice of a lemon

Good with couscous and roasted peppers(see next recipe)