3 tbsp (60 ml) corn oil
1 1/2 lb (700 g) Eggplants, cubed
2 onions, skinned and chopped
1 garlic clove, skinned and crushed
2.5 ml (1/2 tsp) ground coriander
2.5 ml (1/2 tsp) ground cumin
400 g (14 oz) can chopped tomatoes
1 tbsp (15 ml) chopped fresh coriander or parsley, to garnish
1 1/2 lb (700 g) Eggplants, cubed
2 onions, skinned and chopped
1 garlic clove, skinned and crushed
2.5 ml (1/2 tsp) ground coriander
2.5 ml (1/2 tsp) ground cumin
400 g (14 oz) can chopped tomatoes
1 tbsp (15 ml) chopped fresh coriander or parsley, to garnish
method
1. Heat the oil in a large saucepan and cook the Eggplants and onions for 5 minutes, stirring occasionally.
2. Add the garlic and spices and cook, stirring, for 2 minutes.
3. Add the tomatoes to the pan with their juice and bring to the boil, stirring.
4. Cover and simmer for 20 - 30 minutes, until the Eggplants are tender.
5. Serve hot with chopped coriander or parsley sprinkled over.
2. Add the garlic and spices and cook, stirring, for 2 minutes.
3. Add the tomatoes to the pan with their juice and bring to the boil, stirring.
4. Cover and simmer for 20 - 30 minutes, until the Eggplants are tender.
5. Serve hot with chopped coriander or parsley sprinkled over.
serving amount
serves 4
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