Garden Egg Stew

Ingredients(for 1 medium bowl (about 1.5 cups) per serving)

• 6 medium Garden eggs (African eggplants) (also called 'aubergines' locally)
• 3 medium Ripe tomatoes
• 1 large Onion
• 1 medium Red bell pepper
• 2 tablespoons Palm oil (can substitute with vegetable oil)
• 2 cloves Fresh garlic (minced)
• 1 teaspoon Fresh ginger (grated)
• 1 small Chili pepper (adjust to taste) - optional
• to taste Salt
• 1 teaspoon Bouillon powder or seasoning cube (optional for extra flavor) - optional

Instructions

1. 1

   Rinse the garden eggs, slice each in half, and boil in salted water for 10 minutes until soft. Drain, cool, and peel off the skins. Mash or chop finely.

   10 minutes

   Peeling the garden eggs after boiling removes bitterness and improves texture.

2. 2

   Blend tomatoes, red bell pepper, and half the onion into a smooth puree.

   3 minutes

   Use fresh, ripe tomatoes for a richer stew base.

3. 3

   Heat palm oil in a pot over medium heat. Add chopped remaining onion, garlic, and ginger. Sauté until fragrant.

   2 minutes

   Do not overheat palm oil to preserve its nutrients.

4. 4

   Add the blended tomato mixture and cook, stirring occasionally, until the sauce reduces and oil begins to separate (about 7 minutes).

   7 minutes

   Allow the sauce to reduce well for a deeper flavor.