Sweet and Spicy Aubergine Caponata

In a large frying pan, heat the oil and add the aubergine, onion and garlic. After 1-2 minutes, turn the heat down to low and leave to cook gently, stirring occasionally. After 5 minutes, add the thyme, spices and sugar, and cook for a few more minutes.

Add the tomatoes and balsamic vinegar, and turn the heat up to medium. Season to taste. Stirring occasionally, leave to simmer for 15 minutes, or until the vegetables are soft and the mixture is thick and sticky.

Serve warm on toasted bread.