Aubergine Pepper and Tomato “Moroccan” Braise

Viv was an instinctive cook, with creative flair, who rarely followed a recipe to the letter, never mind wrote one down.  So it’s not surprising that when I looked more closely at this I could see that you might have some difficulties recreating it.  As indeed she probably would’ve too; it was only at my insistence that she recorded her successes in this book, and then, as I remember her telling me, just as aides memoires.  I don’t think she ever made the same thing twice, except when she intended to.

I toyed with trying to convert it into a proper recipe, with quantities, temperatures, times, and so forth; but then I thought ‘don’t destroy its spirit.’  So here’s the original: make of it what you will.

 

 

I’d like to think the dried ginger and the sultanas made their way in there at some stage.