To draw out the bitter juices from the aubergine, sprinkle it with salt and leave for 15 minutes, then rinse and pat dry.
Soften the onion and garlic in the olive oil over a gentle heat.
Add the diced aubergine, courgette, red pepper and chili powder.
Stir-fry until softened, season with salt and pepper.
Stir in the chopped tomatoes and heat through.
Add the coriander and saffron.
Serve with a squeeze of lemon juice and more salt and pepper.