Creole Eggplant
Creole Eggplant



  • 6 tbsp olive oil
  • 2 chopped onions
  • 4 chopped garlic cloves
  • 1 green and 1 red capsicum, chopped
  • 3 eggplants, cubed
  • ¼ tbsp hot paprika
  • ¼ tbsp sweet paprika
  • 2 tsp cumin
  • 2 x 400g tins of chopped tomatoes
  • ½ tsp brown sugar
  • Salt and pepper
  • Fry the onions, garlic, and capsicums in 2 tbsp of oil for 4 mins. Meanwhile, fry the eggplant for 6 mins in a casserole, then remove and set aside. Stir the paprikas and cumin into the onion mixture, season well, then add the tinned tomatoes, sugar and eggplant cubes. Pour in 350ml of water, and simmer for about 20 mins to thicken. Serve as a barbecue side, with a sprinkling of chopped parsley.
1 hr
8 serving

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