Aubergine and pepper

This is a twist on a classic Punjabi dish, Bengan Bhartha.
What I did was flamed a whole aubergine and Ramiro pepper with my mini flamer until the skin was charred, this imparts a smokey flavour. Whilst I was doing so, I cooked minced ginger and garlic (2 teaspoons of) in 1 tablespoon of ghee. I added 3 diced onions to this along with 1 teaspoon turmeric and 1 of salt and 2 of Garam masala. I then added the chopped and diced aubergine and a can of tinned tomatoes and cooked on low heat for 40 minutes. I tasted and adjusted seasoning and added some whole red fresh chillies. 
Smells, looks and tastes great, want some?!?!
   
    
 

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