This is a very simple meal with two of my favorite vegetables; Eggplant, also known as aubergine or brinjal, and Irish potatoes.
It is a flavorful vegetarian side dish that goes well with chapati or rice.
Let’s get started.
Take one large purple eggplant. Chop and sprinkle salt and set it aside for a while. The salt helps draw out the bitterness you may find in some eggplants. Just brush off the salt and squeeze out and discard the liquid collected before cooking. Other ingredients are one sliced onion, one grated tomato, one large potato, peeled and chopped, one grated green pepper, one tbsp of tomato paste, one tbsp of curry powder, one tsp of black mustard seeds and salt and pepper. You will also need some cooking oil and some coriander for garnishing the dish.
Method.
Heat 2tbsp of vegetable oil in a pan. Once really hot, add the eggplant and sauté a bit.
Once eggplant is browned, set aside. Do the same with the potatoes.
If the oil is too much, remove and remain with a tbsp or so in the pan. Add your mustard seeds and once they start popping, add your sliced onion.
Sauté the onions till soft. Then add the grated capsicum. Once the capsicum is a bit soft, add your curry power and reduce heat. Mix well to let the spice mix release its aroma and oils. Make sure it doesn’t burn. Add the tomatoes and tomato paste, as well as salt and pepper. Mix well and let simmer a while for the tomatoes to cook down into a thick sauce. Add the potatoes. Then add the eggplant. Mix all well. Cover and let simmer for 10 minutes till the vegetables are cooked through. If too dry add a bit of water and mix well. Once ready, check seasoning, add a squeeze of half a lemon and garnish with some coriander leaves. The aroma and colors are lovely. This is a really tasty dish that goes well with rice or chapati.
It is hearty, filling, quick to put together and full of flavour. The eggplant is not at all bitter and gives a meaty bite to the dish, the kids love it too and so will you.
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