Spicy Eggplants Stew Recipe

Ingredients

Serve 4

• 2 lb/1 kg eggplants/ aubergines unpeeled and cut into bite-sized chunks

• 1 lb/500 g tomatoes, peeled and coarsely chopped

• 5 tbsp extra-virgin olive oil

• 4 cloves garlic, finely chopped

• 1 tbsp sweet paprika

• 1 tsp cumin seeds

• 1/2 tsp ground black pepper

• salt to taste

• juice of 1 lemon

Method:

1. Steam the eggplants over a large pot of boiling water for 20 minutes, or until tender.

2. Cook the tomatoes with the oil, garlic, paprika, cumin, and pepper in a medium saucepan over medium heat for about 20 minutes, or until the tomatoes have broken down.

3. Season with salt. Add the eggplants and cook over low heat for 15-20 minutes.

4. Drizzle with the lemon juice and a   little extra oil. Serve hot.