Baked peppered potato and aubergine

I had an aubergine that needed to be used. I had a solitary large potato. I was making lamb curry. I didn't know when Paul was getting home for tea.

I decided to cut my coat according to my cloth, so to speak, and take some of the flavours of my old peppered potatoes and cauliflower to make a side dish.

Baked peppered potato and aubergine (serves 2)

1 large baking potato
1 aubergine
Drizzle of olive oil
1/2 tsp white peppercorns
1/2 tsp black peppercorns
pinch cumin seeds
pinch salt
big pinch curry leaves

Scrub the potatoes and cut into chunks. Cut the aubergine into chunks. Toss in a drizzle of olive oil and bake at 180C for about 25 minutes.

While it is cooking grind the peppercorns, cumin seeds, salt and curry leaves in a spice grinder to a coarse powder.

Toss the vegetables in the spices and return to the oven for another 15-20 minutes, until they are cooked through and golden with little caught crispy bits.