GARDEN EGG STEW

What you will need

Serves: 4 people

1 large aubergine (substitute with 6-10 garden eggs)

1 green bell pepper

1 red bell pepper

1-2 scotch bonnet chillies

Salt

Seasoning

Curry and thyme (optional)

2 small onions

1-2Csp vegetable oil

250g mince meat (substitute with any protein of choice)

1Csp passata, to aid blending the bell peppers (substitute with 1-2 fresh tomatoes)

Method

Blend all the peppers and 1 onion in the blender with little water coarsely, empty in a pan and bring to boil till water almost dries out

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

 Serve when warm.