Burani Bonjon Recipe This Giving Tuesday why not hold a fundraising dinner with friends, and try out this tasty Afghan dish? Burani Bonjon is made by layering aubergine and garlic sauce, and tastes perfect with rice or naans - delicious! Ingredients (Serves 4) 2-3 large auberginesVegetable oil for frying1 medium onion, finely chopped110g tomatoes1 green bell pepper finely sliced into rings425ml strained yoghurt2 cloves of garlic peeled and crushed2 tsp dried mint½ tsp chilli powderSalt to taste Method Peel the aubergines and slice them into rounds about 1 cm thick. Heat plenty of vegetable oil in a frying pan and fry as many as possible in one layer. Fry on both sides until brown. Remove from the pan and drain on kitchen paper. Fry the chopped onions in a little oil until brown. Slice the tomatoes. Arrange the aubergines, tomatoes, sliced pepper and onions in layers in a pan, sprinkling each layer with a little salt and chilli powder. Add 2-3 tablespoons of water, cover the pan with a lid and simmer over a low heat for 40 minutes. Meanwhile combine the yoghurt, crushed garlic, a little salt and dried mint. Put half the yoghurt onto a warm serving dish. Carefully remove the aubergines from the pan and arrange them on the yoghurt. Dot over the remaining yoghurt and sprinkle any sauce from the aubergines (not oil). Enjoy!