- Serves: 4 people
- Prep Time: 45 minutes
- 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.
- Add the onions and cook further until translucent, add the garlic and tomatoes and cover and allow to cook for 30 minutes.
- After tomatoes and eggplants have broken down add the capsicum and cook for 10 minutes add chopped coriander.
- Serve hot with bread.
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