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Stew of Eggplant and Zucchini

A community recipe by Raha Lane

Not tested or verified by Nigella.com

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Introduction

Even though I call this a stew, the word does not fully describe the beauty of this dish. It's so delicious.

Ingredients

Serves: 4 to 6

4 large zucchini (peeled and sliced lengthways)
3 tablespoons tomato paste
3 cups water
1 tablespoon lime juice
9 basmati rice
2 large thinly sliced onions
5 tablespoons vegetable oil
salt (to taste)
pepper (to taste)
turmeric (to taste)
1 pound cubed beef ( leave this out for a vegetarian option)
4 large eggplants (peeled and sliced lengthways)

Method

Stew of Eggplant and Zucchini is a community recipe submitted by Raha Lane and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a large and deep non stick frying pan, heat oil on medium high heat. Saute onion slices until golden and fragrant.

Add beef cubes and continue frying until beef cubes are also golden around the edges. Leave this step out for a vegetarian version. Season with salt, pepper and turmeric.

Add the eggplant and zucchini slices and flip them around until soft and golden around the edges. Add tomato paste and water. Cover the pan and bring liquid to bubble.

Lower heat to medium and simmer gently until the stew is thickened and most of the liquid is evaporated.

Sprinkle lime juice over the stew.

Serve warm on steamed Basmati rice.