Eaten last week at my brother’s. Serves 4 people.
1 can of fresh peeled tomatoes with juice
1 small piece of ginger
1 small red chili
2 garlic cloves
1tsp of cumin seeds
1 bunch of cilantro
salt and pepper
Cut the eggplants into ½ centimeter thick slices; sprinkle with salt on both sides and set aside.
Chop the onion, ginger, chili and garlic.
In a frying pan or wok, fry the eggplant slices and rest them on paper towels.
Then fry the cumin seeds in the olive oil, add the canned tomatoes together with the onion, ginger, garlic, coriander and chili mixture. Season with salt and pepper. Cook over low heat for 15minutes.
Add the eggplants, stir and allow to cook for another 15 minutes.