INDIAN SPICED EGGPLANT

Ingredients

• 110 g Brown rice
• 1 pcs Eggplant, cut into dices
• 1 pcs Red bell pepper
• 1 pcs White onion, chopped
• 2 pcs Tomatoes, chopped finely
• 3 tbsp Ginger root, finely grated
• 2 tsp Cumin, ground
• 1/2 tsp Chili pepper flakes
• 240 ml Coriander (cilantro) leaves, fresh
• 1 pinch Sea salt flakes

Method

1. Place the onions and red pepper in a large saucepan and saute over medium heat for 10 mins - you can add splashes of water to stop it from sticking.
2. Add the eggplant, tomatoes, ginger, cumin, red bell flakes and cook until the eggplant is tender, it should take about 15 minutes.
3. Season with salt, serve with rice and garnish with cilantro.