To most Rwandans, egg plants is not an option for vegans but one type of food that is available, cheap and easy to prepare meal. Mixing egg plants to your beans or ground nuts stew to eat rice with is a common occurrence in the homes of most Rwandan households.
However, egg plants can make their own stew, just add in tomatoes and onions like in this recipe and make a wonderful stew, delicious meal that can be enjoyed plain, with rice, cassava or maize paste or pasta. Besides, this meal will not only be vegan but also gluten-free, dairy-free and even paleo-friendly.
INGREDIENTS
- 1 organic eggplant (medium, unpeeled and diced)
- 2 organic tomatoes (small, diced)
- 1 organic onion (small, diced)
- 1 jar tomato paste (7 ounce glass jar or 8 ounce can)
- 1 teaspoon organic cumin powder
- 1 pinch organic cayenne pepper
- 1 teaspoon pink himalayan salt
- 1/2 cup purified or distilled water
PREPARATION
- Prepare the vegetables; dice the unpeeled eggplant, tomatoes and onions into small pieces. Set aside.
- In a large saucepan or skillet, add the tomato paste, cumin, pink himalayan salt, cayenne pepper and water and stir well.
- Add the veggies and bring to a boil.
- Reduce heat to simmer. Cover and cook for 20 – 25 minutes or until the eggplant are tender.
- Serve plain or over quinoa, rice or your favorite grain.
- Enjoy!