Summary

Ingredients

• 2 large eggplant (s), roughly chopped
• 1 large onion (s), chopped
• 1 can tomato (s), peeled (400 g), cut into pieces
• 1 red pepper (s), diced
• 1 tablespoon, heaped tomato paste
• 3 tablespoon peanut butter
• 3 cloves garlic, crushed
• 2 sprigs thyme, rubbed
• 4 stalks parsley, finely chopped
• 1 cup coriander greens, chopped
• olive oil
• salt and pepper

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Instructions

1. Salt and pepper the eggplant. Roast in a pan, remove from the pan.
2. Put the oil in the pan and fry the onion and paprika with the garlic and thyme for about 5 minutes. Add the tomatoes with the tomato paste and a little salt and cook for another 10 minutes. Melt the peanut butter in the sauce while stirring, add the aubergines again and simmer for 5 - 10 minutes over low heat. Scatter parsley and coriander.
3. Serve on the cold buffet with bread on a stick.