Instructions

1. Cut the aubergine into 2cm cubes.
2. Thinly slice the garlic and the red onion.
3. Chop the tomatoes roughly.
4. Measure out the spices.
5. Heat 2 Tbsps of olive oil, and gently sauté the onion and garlic slices over low temperature, then transfer into a bowl.
6. Return the pan to the stove, raise the temperature, and fry the aubergine cubes in the remaining oil, stirring constantly. When they start to brown, add the cumin, pine nuts, raisins and cook for a couple of minutes.
7. Add the fried onion & garlic, together with the chopped tomatoes. Cook for 2-3 minutes, then add the sugar and red wine vinegar. Mix thoroughly, then turn off the heat.
8. Let it cool in the pan for a few minutes, covered with a lid.
9. Serve warm or at room temperature with mint leaves scattered on the top.