This is the quickest, most delicious dish you can make, we eat it with brown rice, wraps, roti etc.
I said quick because it takes me 15 to 17 minutes to make it, eggplant does not have blood nor born to be cooked for a long time, the only thing that can take you a long time to cook is chickpeas, you need to soak them over night and boil in the morning for 1 or 2 hours, it depend on how high or low is your flame.
I put garlic in the end, why? You know this food like onions, ginger, garlic etc… they are natural antibiotics, they help our bodies fight diseases. Now imagine when you fry it until golden brown, all nutrients are gone and you remain with nothing. That is why me I prefer to put it at the end, also what you can do is divide it in two, you put little as you start cooking and another after cooking (you got to chop it or grate your garlic that you want to put at end very well, because kids don’t like it that, so to make them eat it you must chop it well.
Mothers know what I’m talking about.
INGREDIENTS
3 medium eggplants
1 cup boiled chickpeas
1 cup tomato paste
3 large fresh tomatoes
1 large red onion
Half cup boiled dry or fresh mushrooms
1 medium carrot
1 medium red bell pepper
1 head of garlic
3 table spoon soya cooking oil
1 tsp coriander powder
1 tsp thyme
METHOD
1. Wash and cut eggplant into cubes, and soak them in salt water for 1 hour
2. Cut onion into trips, cut bell pepper and carrot into cubes, chop the garlic, blend fresh tomatoes or grate them if you don’t have a blender.
3. In a large saucepan over medium heat, add oil (do not heat oil) followed by onion, carrot and bell pepper, cook for 2 minutes, then add eggplants and very little water (about 3 table spoons) stir well and cover the pan, cook for 5 minutes, Stirring occasionally.
4. Open the lid and add tomato paste, blended fresh tomatoes, boiled chickpeas, boiled dry mushrooms, and 1 cup of water (you can use chickpeas drained water), stir well again cover and summer for 10 minutes or until eggplants are soft stirring occasionally. You can add more water If necessary.
5. Once the eggplants are soft, add chopped garlic and coriander powder, stir and switch off the stove.
6. Serve, with brown rice, wraps, roti, Ugali or anything you desire.
