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Ingredients
Method
- 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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