Sunday, September 1, 2013

Spicy Middle Eastern Eggplant

In a large fry  pan

Roughly chopped eggplant
2 sliced red onions
4 quatered tomatoes
4 whole garlic cloves

Simmer until softened and add 1 tbs Rass el hanout
1 can diced tomatoes
1 cup of white wine

Serve on a bed of coucous with yoghurt and corriander to garnish

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