Auberine/Garden Egg Sauce
Eggplant Stew/Garden Egg Stew/Aubergine stew is one of those delicious recipes that goes very well along with boiled yam or fried plantains on, meal suitable for early morning weekends menu.
- 1 large aubergine ( 6-10 garden eggs)
- 1 green bell pepper
- 1 red bell pepper
- 2 scotch bonnet chillies (atarodo)
- Salt to taste
- 2 cubes Seasoning cube
- Curry and thyme (optional)
- 2 small onions
- 1 Cooking spoon vegetable oil
- 250 grams mincemeat (substitute with any protein of choice)
- 1 cup Cup tomato and pepper paste
Chop aubergine/garden egg into chunks, add to a pan and place on a medium heat, boil for 3-5 minutes. Strain, leave to cool and peel off skin and set aside
On a medium heat, add 2-3tbsp vegetable oil to a wok, add chopped onions and sauté till soft add mince meat, curry and thyme if using and stir together till brown.
Add boiled pepper to the mince meat and combine well together; add another cooking spoon of vegetable oil and little water if needed to the sauce.
Add salt and seasoning to taste
When sauce is almost cooked and it is well seasoned as you would want, add aubergine/garden egg to sauce, combine well and cook for another 3-5 minutes.
Take if off the heat and serve with boiled yam or plantain just like I did.