Roasted Eggplants in a Tomato Stew

Recipe Serves 2

Roasted Eggplant in tomato stew

• 2 medium sized eggplants
• 4 medium sized tomatoes (washed, chopped and blended)
• 1 cup of peas (cooked)
• handful of olives 10-15 (cut into half lengthwise)
• 1 tsp dry oregano
• 1 tsp dry basil
• 1/4 tsp of salt
• black pepper to taste

for the roasted Eggplant

• 1/4 -1/2 tsp chili powder (depends on your heat tolerance)
• 1/2 tsp oregano
• pinch of salt
• pinch of blackpepper
•  1 tsp olive oil

Method:

• Pre heat oven to 180°C.
  Wash and then cut your eggplant into  medium sized cubes
• In a bowl combine all the spices from the roasted eggplant section, coat and toss your eggplants until each piece is well seasoned.
• get a oven tray and line it with foil and grease the foil with little oil abt 1/2 tsp to avoid your eggplants from sticking.
• then lay your eggplants on to the tray and roast in the preheated oven for 20min or until the eggplants are golden brown.

1. In a sauce pan, heat the olive oil then pour in & stir your blended tomatoes.
2. Add the spices oregano, basil, paprika, salt, black pepper stir everything and simmer for about two minutes
3. Then add the tomato paste, stir and simmer for a minute
4. Add the roasted eggplants, boiled peas and olives stir gently and simmer for 5-8minutes or until your happy with the texture and taste of your stew.
5. Finish off with some mint and dhania.

Tip: seeing as everything is already precooked the 4th step is just to let the ingridients come together and for the flavours to develop and merge.