Ingredients
Serves 4
2 onions, finely chopped
4 tbsps vegetable oil
3 medium-sized eggplants, cut into 1cm dice
2 medium-sized potatoes, cut into 1cm dice
2 garlic cloves, crushed
1 tsp curry powder
ΒΌ tsp cayenne pepper
1 tsp Salt
1 425g can tomatoes (or well flavoured, very ripe fresh tomatoes)
1 tbsp tomato paste
1 cup water
2 cloves, crushed - optional
Method
Heat the oil in a large pan. Cook the onions until soft and golden. Add the eggplant and continue cooking.
Add the potatoes. Cook on a high heat for several minutes until the eggplant starts to soften, lose volume and shrink in size. Keep stirring to ensure even cooking.
Add the crushed garlic to the pan, along with curry powder, cayenne pepper, and salt. Stir all ingredients thoroughly.
Then add the can of tomatoes, tomato paste and water. Mix well.
Turn down the heat and simmer the juices to let the full flavour come out, while stirring occasionally. After about 20 minutes the mixture will have dried out indicating it is almost ready (his is a dry dish and shouldn't have any liquid sauce left). Using a fork, prod the potato cubes and when they are very soft the dish is ready. If the potatoes need a little more cooking add just the smallest amount of water.
Serve with rice.
As they say in Swahili: "Karibu Chakula" (Enjoy your meal!).