Aubergine with Soy Sauce & Chilli
A rich and tasty aubergine stew.
Serving 2
2 cloves garlic, chopped
1 small onion, finely chopped
1 red chilli, finely chopped
1 tbls vegetable oil
1 large aubergine, roughly chopped
2 tbls soy sauce
½ tsp brown sugar
400g tin tomatoes, chopped
salt and pepper
fresh coriander to garnish
Saute the onion, garlic and chilli in oil for five minutes until softening. Add the aubergine and fry for a further five-ten minutes until browned.
Add the soy sauce, tomatoes, sugar, salt & pepper. Cover and simmer for 20-30 minutes until the aubergine is very soft.
Very good with coconut rice (probably without peas) and Green Beans with Ginger & Soy.