East African Eggplant Stew Recipe

Name: East African Eggplant Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, finely chopped; 4 tablespoons vegetable oil; 3 medium sized eggplants, diced; 2 medium sized potatoes, diced; 2 garlic cloves, crushed; 1 teaspoon curry powder; 1/4 teaspoon cayenne pepper; 1 teaspoon salt; 1 (425 g) can tomatoes; 1 tablespoon tomato paste; 1 cup water

Servings: persons

2 onions, finely chopped
4 tablespoons vegetable oil
3 medium sized eggplants, diced
2 medium sized potatoes, diced
2 garlic cloves, crushed
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 (425 g) can tomatoes
1 tablespoon tomato paste
1 cup water

1
Heat the oil in a large pan. cook the onions until soft and golden. Add the eggplant and continue cooking.
2
Add the potatoes. Cook on high heat for several minutes until the eggplant starts to soften, lose volume and shrink in size. Keep stirring to ensure even cooking.
3
Add the crushed garlic to the pan along with curry powder, cayenne pepper and salt. Stir all ingredients thoroughly.
4
Then add the can of tomatoes, tomatoe paste and water. Mix well.
5
Turn down the heat and simer the juices to let the full flavour come out, while stirring occasionally. After about 20 minutes the mixturewill have dried out indicating it is almost ready. Using a fork, prod the potatoes and when they are very soft the dish is ready. If they are not add just the tiniest amount of water.
6
Serve with rice.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 onions, finely chopped, 4 tablespoons vegetable oil, 3 medium sized eggplants, diced, 2 medium sized potatoes, diced, and more.

Yes, East African Eggplant Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

East African Eggplant Stew

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