Egg plants are a Rwandan food and always in supply in the local markets in almost all seasons. They are relatively cheap and one can make a simple tasty dish in stewed eggplant and can be used your main stew or as a side dish. Here is how to stew eggplants.
Ingredients
- Large egg plants
- 1 large onion
- 2 cloves garlic
- 3 large tomatoes
- 2 tsp tsp turmeric
- 2 tbsp Royco
- 2 tbsp tomato paste
- 2 tbsp cooking oil
- 2 stalks celery and leaves
- 2 small red chilies
- 1 tsp salt
Preparations
- Wash and cut each eggplant into quarters and then slice into medium-size pieces.
- Chop the onion into quarters and then slice each piece.
- Grate the garlic and finely chop the tomatoes and chilies.
- Wash the celery well to remove all traces of dirt and then chop the stalks and leaves finely.
- Heat the oil in a sauce pan and fry the onion until it starts to colour.
- Add the garlic at this point and continue frying until golden.
- Next, add the turmeric and cook stirring for about a minute.
- Add the tomatoes. Cook stirring occasionally and when almost done add the tomato paste. Keep stirring until the mixture turns dark red.
- Add a little water, if the mixture begins to stick to the bottom of the pan to make a thick sauce and continue to cook stirring for a few more minutes.
- Mix the Royco with a little water and add to the tomato mixture. Stir well and add enough water to make a fairly thick sauce. Add the salt and chilies if using. Cook the sauce for an extra two minutes.
- Finally, add the egg plants and about ½ litre of water. Cover the pan and cook until the purple skins on the egg plants are soft.
- Then serve hot with a staple of your choice or as a side dish.
NB: Depending on your preferences, you can change celery with 1 tsp crushed fennel seeds, or two tablespoons finely chopped coriander, or 1 tsp finely chopped Rosemary.