Eggplant with Peas

This is a modified basic ragout recipe with a slight Middle Eastern flavour.

Ingredients

• 1 medium eggplant diced in 2cm cubes
• 1/2 onion coarsely diced
• 1/2 cup frozen peas
• 800g tin diced tomatoes
• 1 tbsp. extra virgin olive oil
• 1 tbsp. Italian mixed herbs
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1 tsp sugar
• Salt and freshly ground black pepper

Method

1. Heat the oil in a medium pot over medium heat. Add the onions and garlic and lightly cook.
2. Add in the eggplant and stir fry to brown the edges.
3. Add the peas and diced tomatoes and stir through.
4. Add herbs, pepper, salt, cumin, paprika and sugar and stir through.
5. Cook for about 30 mins with lid on the pot and taste - adjust spices as required.
6. Cook for about another 30 mins with lid on the pot.
7. Serve.

Serves: 4-6