Ingredients
Equipment
Large Deep Frying Pan
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add eggplant, paprika, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
- Pour in crushed tomatoes and water or broth. Bring to a gentle simmer.
- Cover and cook for 20 minutes, until eggplant is tender.
- Stir in peas and cook uncovered for 3-5 minutes more. Taste and adjust seasoning.
Nutrition
Notes
Serve with rice, couscous, or crusty bread.
Add chili flakes for gentle heat if desired.
Keeps well refrigerated for up to 3 days.