Ingredients:
2 tbsps olive oil
1 pc chopped onion
2 cloves garlic, crushed
1 pc medium eggplant, chopped
2 pcs zucchini, chopped
1 tsp ground chilli powder
1 tsp paprika
400g can diced tomatoes
300g can red kidney beans, drained and rinsed
1 cup vegetable stock
2 tbsps tomato paste
1 tbsp sugar
1 cup Greek-style yoghurt
1 tbsp lemon juice
3 tsps mint, chopped
Tabasco
1/4 cup coriander leaves
rice, yoghurt sauce to serve
Procedure:
Heat olive oil in a large frying pan on medium. Saute onion and garlic for 2-3 minutes, until softened. Add eggplant, zucchini, ground chilli powder and paprika. Cook, stirring, for 5-6 minutes. Stir in diced tomatoes, red kidney beans, vegetable stock, tomato paste and sugar. Bring to boil on high, reduce heat to low and simmer 10-15 minutes, until sauce thickens. In a bowl, combine Greek-style yoghurt, lemon juice, mint and a few drops Tabasco. Season to taste. Stir coriander leaves through eggplant. Season to taste. Serve with rice and yoghurt sauce.