One of my favorite things to eat is vegetables. As far as I’m concerned, no meal is complete without fresh or cooked vegetables. For this dish, I used whatever veggies I had on hand and I started with the eggplant, which is great for cooking. I added other veggies and the result was an amazing dish with a fantastic sauce.
A small tip is to serve it with some good bread. You’re going to love it!
Makes 4 servings
1 small onion
1 large eggplant
1 yellow pepper
1 red pepper
1.5 cups water
1 tsp sugar
1 tsp sweet chili sauce
2 level Tbsp Moroccan paprika
Ground black pepper
Salt (if needed, to taste)
1. Pour 4-5 Tbsp of oil into a large heated pan. Finely dice the eggplant and sauté for around 5-6 minutes while stirring.
2. Finely dice the carrot and peppers and add to the eggplant for two minutes of sautéing. Chop the onion and add to the pan, continuing to sauté while stirring. Chop the tomatoes and add to the pan as well, sautéing for another minute.
*3. Add water, spices, and chili. Lower the heat a bit and cook for 30 minutes, stirring occasionally. Toward the end, taste to check seasoning.
Good to know…
You can make this a day or two in advance, and also serve it at room temperature.