Ingredients
:
6 large potatoes, peeled and cut into
chunks
1/2 cup
/ 125 ml vegetable oil 2 onions, finely chopped
2 garlic cloves, finely chopped
Thumb-size piece ginger, peeled and grated
2 tbsp fennel seeds
1 red chili pepper, deseeded and finely
chopped
1 tsp curcuma (turmeric) 1 tsp ground
coriander 1 tsp sugar
2 tbsp tomato paste (puree)
2 large eggplants (aubergines), diced
Salt and pepper
To garnish: 3 tbsp oil
1 red bell pepper, deseeded and sliced
1 tbsp chopped cilantro (coriander)
Method
:
Prep and cook time: 45 min
1. Boil
the potatoes in salted water until just tender. Drain well and set aside.
2. Meanwhile,
heat the oil in a wide pan and cook the onions very gently until soft but not
brown.
3. Add
the garlic, ginger, fennel seeds, chili, curcuma (turmeric) and coriander and
cook for 2 minutes.
4. Stir
in the sugar and tomato paste (puree) then add the eggplant (aubergine) and
about a cup
5. (250
ml) of water. Season with salt and pepper and simmer very gently, stirring from
time to time, for 20 minutes or until the eggplant is very soft then mash with
a fork.
6. Meanwhile,
heat the oil for the garnish in a skillet and fry the bell peppers for 5
minutes. Remove from the skillet and set aside.
7. Add
the cooked potatoes to the eggplant sauce, cook for 5 more minutes then serve
garnished with the bell pepper and cilantro (coriander) leaves.