Left-overs from the fridge and surprisingly delicious!
Ingredients (1 person)
- 1 eggplant
- 3 tomatoes
- 1 onion
- 2 garlic cloves
- 1 tablespoon of honey
- dried oregano
- fresh oregano
- bay leaves
- 100 ml water
- olive oil
- toppings: pomegranate, roasted cashew nuts and lime zest
Cut the onion and the garlic. Put in a pan with a little bit of olive oil. Slice the eggplant and add in the pan. Sprinkle the eggplant with the dried oregano. Wait till it gets a color, little bit brown, from the olive oil. Maybe you need to add a little bit more. Cut the tomatoes in cubes. If the eggplant looks good, add one tablespoon of honey. Add immediately the tomato cubes and the 100 ml water. Add the other herbs. Let this on the fire for approximately 15 minutes, till the tomatoes are cooked in a sauce.
In the meanwhile I roasted cashews with chili and paprika powder. If its dinner time, serve the stew in a soup plate, and add the toppings; pomegranate, lime zest and nuts.
If you like you can eat it with flatbread – nice to dip.
So easy can it be – I love to cook from leftovers and its ready in a snap.
Bon appetit!
Made by Laine 