This is a flavour filled tomato-based vegetarian/vegan dish featuring sweet potato,
eggplant and chickpeas with just the right amount of spice.
2 tbsp vegetable oil
1 onion, finely chopped
1 sprig curry leaves
2 garlic cloves, crushed
1-2 green chillies, finely chopped
1 tbsp Spice Fusion Arabian Biz’har
1 can diced tomatoes (or 2 cups fresh)
200g sweet potato, peeled and diced
200g Lebanese eggplant, sliced
½-1 cup water
1 can chickpeas, drained and rinsed thoroughly
Coriander or parsley to garnish
Sprinkle salt over eggplant and set aside for 15 minutes.
Heat oil in heavy-based saucepan and sauté onion and curry leaves until onion is translucent.
Rinse eggplant thoroughly and pat dry with paper towel.
Add Arabian Biz’har to the saucepan, cook for 30 seconds, then add chillies, sweet potato, eggplant,
tomatoes and water. Bring to the boil, then simmer, lid on, for about 20 minutes.
Add chickpeas and continue cooking for 10 minutes or until the sauce has thickened.
Garnish with coriander or parsley leaves.
