Directions

1. Slice your eggplant into sticks then add to a large bowl with the salt. This will aid with extracting the water from the fruit. Toss the salt well with the eggplant and allow to sit for 20 minutes.

   Remove the excess liquid and dry with a paper towel. Arrange the Eggplant in the steaming trays.

2. Whilst waiting for your eggplant, peel and quarter the red onion, peel the garlic, deseed the pepper and roughly chop. Add all to the mixing bowl. Chop for 8 seconds / speed 6.

3. Add the oil along with the chili flakes to the mixing bowl. Sauté with the measuring cup removed for 5 minutes.

   Scrape down the sides.

4. Add the canned tomatoes, stock and sugar to the mixing bowl with a little salt to taste. Attach the steaming trays and steam for 20 minutes / 250°F|120°C / speed 1 / stir.

5. Wash the scallions then thinly slice for garnish.

6. Arrange the Eggplant onto a serving platter and carefully remove the steaming trays. Drizzle the salsa over the top of the eggplant. Garnish with scallions and almond slices.

7. Enjoy your dish! Replace chili flakes with fresh chili to make it more fruity. Any excess sauce can be stored for up to a week in the fridge.