Ingredients
Method
- Peel eggplants and slice length way in half. Put a frying pan on high heat and a few lugs of olive oil. Fry eggplants until brown on both sides.
- Peel and dice the onions and peel and chop the cloves of garlic. Fry the mince meat and once browned add onions and garlic, season with salt and pepper and fry for another minute. Cut small tomatoes into four and big tomatoes into similar size. Add tomatoes into mince meat mixture and fry until tomatoes are softened.
- Place eggplants and mince meat mixture into a large saucepan and put on medium heat.
- Chop parsley leaves and add it to the mixture along with dry mixed herbs and rosemary leaves.
- Add 2 mugs of water into the saucepan and bring to boil. Then place the lid on the saucepan and simmer for 1 hour, checking every 15 minutes; adding water if necessary and season to taste.
- After ⅓ hour remove lid and boil until mixture has thickened.
Serving suggestions
- serve with basmati rice
- add Maggi for extra flavour
Notes
