Ingredients: *2 eggplants (medium to large) * 2 onions * 3 garlic cloves * 1 lemon- juiced * 3 cups of frozen peas (if you use fresh you will have to add them in earlier) * 1 jar of diced tomatoes (18.3 Oz or 520 grams/ about 2 cups) * 1/2 tsp Curry powder * 1/2 tsp Cayenne * 1 tsp Paprika
Procedures: 1. Cut the eggplants down the middle longways, put on a pan with a bit of water and cooked in the oven at 400 degrees F or 205 degrees C for 10-15 minutes 2. meanwhile get the other ingredients ready by thinly slicing the onions and separating the layers, mince the garlic, if you are using fresh tomatoes dice them. 3. When you have all your ingredients ready, start by warming up a pot with a bit of water on medium heat, add the garlic and onion, and sauté for about 5 minutes add in water as needed to deglaze the pan. 4. Once the onions are translucent, go ahead and scoop the eggplant meat, into the pot, mix and cook for another 3-5 minutes 5. Next add in the can or jar of tomatoes and mix it in 6. Then add in the spices along with the lemon juice and mix again; Then let everything cook and absorb the flavors for 10-15 minutes 7. Finally add in the frozen peas, mix them in, and cook for the final 5 minutes (if you have fresh peas add them in about 5-10 min earlier) 8. Serve it and enjoy! It is great on a bed of rice or quinoa and can be saved in the fridge for a couple of day or frozen for a later time.
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