Eggplant stew with tomato and basmati rice
Soft eggplant in a spiced tomato sauce with cinnamon and chickpeas – a hearty stew lifted by basmati rice.
45 min 4 servings Easy
Method
- 01
Dice the eggplant and fry in plenty of oil until soft.
- 02
Fry onion and garlic, add cinnamon and paprika.
- 03
Pour in the tomatoes and chickpeas and simmer for 15 minutes.
- 04
Fold in the eggplant and simmer for another ten minutes.
- 05
Serve with basmati rice and chopped parsley.
eggplantstewvegetarian
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