Instructions: Peel aubergine and cut into 1-inch chunks. Put all ingredients in large kettle.

Heat to a simmer and cook uncovered, stirring occasionally, until aubergine is
tender, 45-50 minutes. Add water if too thick.

Salt and pepper to taste.

NOTES : I used a can of Rotel tomatoes and a can of diced tomatoes in place of the fresh ones, and the recipe was delicious. My only difficulty was finding canned tomatoes with relatively little added salt.

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