Spicy Vegetables Recipes

Ingredients :

3 tbsp vegetable oil

1 large onion, sliced

4 cloves garlic, crushed

1 small fresh red chili, seeded and finely chopped

1 tsp ground coriander

1 tsp black mustard seeds

2 large eggplant (aubergines), cut into 2.5 cm cubes

440 g canned tomatoes, undrained and mashed

125 ml chicken stock

2.5 cm piece of cinnamon stick

freshly ground black pepper

1. Heat oil in a large saucepan, add onion and cook for 5 minutes or until golden.
2. Add garlic, chili, coriander and mustard seeds and cook for 1 minute longer.
3. Add eggplant (aubergines) and stir fry for 1-2 minutes.
4. Stir in tomatoes, stock and cinnamon stick and bring to the boil.
5. Reduce heat and simmer for 25-30 minutes or until eggplant (aubergines) are tender and mixture thickens.
6. Remove cinnamon stick and season vegetables to taste with black pepper.

Serves 4

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