I have had a bumper crop of aubergines this year and when they started to grow, my first thoughts were ‘great, the aubergines are growing, but I don’t even like to eat them!’ I gave some away, made some recipes I didn’t like and then my friend Tracie at Beets and Birch blog suggested making Bharta. I did and I loved it! So my final batch of aubergines and chili peppers are all going into the curry. This meal will use up the last of the coriander in the garden too I think. Bharta or Aubergine Curry. (adapted from Madhur Jaffery’s book – ‘Madhur Jaffery’s World Vegetarian’ 1 large or a few smaller aubergines 4-6 tomatoes 1 onion Fresh chili(es) 1 tsp ground cumin 1 inch grated fresh ginger Prick  the aubergines,  tomatoes and chilis with a fork a couple of times each, then roast on a foil lined tray at 425 degrees for 40-60 mins until the aubergines are soft and have started to flatten.  Meanwhile chop the onion and fry in olive oil …