This is a popular dish that uses small white eggplants that look just like eggs. The Burundian community at Providence Farm Collective grows these little gems as they are very difficult to find in local grocery stores. Serve with rice, cooked banana and baked sweet potatoes.
Ingredients
SERVINGS: 5 - 8 Serving(s)
- 2 teaspoons olive oil
- 10-20 little white eggplants, sliced in half
- 2 small red or white onions, sliced thin, keeping circular shape
- 4 tomatoes, peeled and chopped
- 1 bell pepper, chopped
- 1/4 cup celery leaves, chopped
- 1/2 teaspoon sea salt
Instructions
1. Preheat a saucepan and add the oil.
2. Add the eggplants and sauté until golden.
3. Add the onions and sauté at medium temperature until they turn light brown.
4. Add tomatoes. Cook until they are soft and produce a thick sauce.
5. Add the bell pepper and cook for 2–3 minutes. They should stay a bit crunchy.
6. Add celery, for aroma and texture, and salt to desired taste. Cover the saucepan and simmer for about 2 minutes. Voila ready to serve!
