Creole Eggplant
Creole Eggplant



  • 6 tbsp olive oil
  • 2 onions, finely chopped
  • 4 cloves of garlic, chopped
  • 1 green and 1 red bell pepper, chopped
  • 3 eggplants, cubed
  • 1⁄4 tbsp hot paprika
  • 1⁄4 tbsp sweet paprika
  • 2 tsp ground cumin
  • 800g tinned cherry tomatoes
  • 1⁄2 tsp brown sugar
  • Salt and pepper
  • Heat up 2 tbsp of oil in a frying pan, and add the onions, garlic, and bell peppers to soften for 4 minutes. Meanwhile, heat up the rest of the oil in a casserole, and fry the eggplant cubes in batches for 5 minutes, or until golden all over.
  • Stir the spices into the onion mixture, and cook for a further minute. Add the tinned tomatoes, sugar, and eggplants, and season well with salt and pepper. Pour in 350ml of water, stir well, and bring up to the boil. Simmer for 15 minutes or until the sauce is nicely thickened. Serve with a sprinkling of chopped parsley and some quality bread.
1 hour
8 serving

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