Summary

Ingredients

• 2 eggplant (s)
• 200 g peas, thawed

For the sauce:

• 400 g tomatoes, chunky
• 3 clove (s) garlic
• 1 onion (s)
• 2 teaspoons curry powder
• 2 teaspoons cumin powder
• 1 ½ teaspoon ginger, ground
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ cayenne pepper
• salt and pepper

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Instructions

1. Halve the aubergines and sprinkle the cut surfaces with salt. Dab after 10 minutes, place on a baking sheet with the cut surface facing down and prick the skin with a fork. Bake at 180 degrees for 45 minutes until the eggplant is tender. Take out of the oven and roughly dice.
2. Finely dice the onion and garlic. Heat some oil in a large pan and sweat the onions and garlic until translucent. Mix and stir in the spices, except for the salt. Sweat for 1 minute. Then stir in the tomatoes. Let the sauce simmer for 5 to 10 minutes. Add the aubergine pieces and the peas and cook until the peas are cooked through. Finally, season with salt and, if desired, with other spices.
3. It goes well with flatbread, rice or potatoes.