Creole Eggplant/Aubergine
Creole Eggplant/Aubergine



  • 6 tbsp olive oil
  • 2 onions, chopped
  • 4 chopped garlic cloves
  • 1 green and 1 red capsicum/pepper, chopped
  • 3 eggplants/aubergines, cubed
  • ¼ tbsp hot paprika
  • ¼ tbsp sweet paprika
  • 2 tsp ground cumin
  • 800g tinned cherry tomatoes
  • ½ tsp brown sugar
  • Salt and pepper
  • Chopped parsley, to serve
  • Cook the chopped onions, garlic, and capsicums/peppers in 2 tbsp of olive oil for 3-4 mins. Heat the remaining oil in another pan, and fry the eggplant/aubergine cubes for 4-6 mins, or until golden all over.
  • Stir the paprikas and cumin into the onion mixture, and cook for a minute or so. Add the tomatoes, sugar, and cooked eggplant/aubergine, and season well. Add 350ml of water to the pan, and simmer for 15-20 mins or until nicely thickened. Serve with chopped parsley and some crusty bread.
1 hr
8 serving

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