Eggplant Stew

  • Serves: 4 people
  • Prep Time: 45 minutes



  1. Heat a 1/4 cup of oil in a large pot and add the eggplants, with 1 teaspoon of salt and mix evenly, allow to cook until starts to brown.
  2. Add the onions and cook further until translucent, add the garlic and tomatoes and cover and allow to cook for 30 minutes.
  3. After tomatoes and eggplants have broken down add the capsicum and cook for 10 minutes add chopped coriander.
  4. Serve hot with bread.
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