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Ancient Egyptian Aish Baladi bread

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Peppery Eggplant Vegetable Stew

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Prep time: 20 min Cook time: 1 hour Total time: 1 hour 20 min

Peppery Eggplant Vegetable Stew

Ethiopian eggplants are a type of eggplant popular in parts of East Africa. Ethiopian eggplants are used in several ways in East African cuisine, including as an ingredient in main dishes, soups, and fried. Ethiopian eggplants are also a staple in many parts of Africa, where it is called garden egg in English and aborigine in French, among many other names in African languages.

Peppery Eggplant Vegetable Stew

Ingredients

4 sliced medium eggplants

1 small head cabbage, shredded

2 onions, sliced

2 cups baby carrots

2 large tomatoes, diced

1 large white potato, finely diced

1 green pepper, finely chopped

1 tablespoon minced garlic

½ teaspoon chili powder

Salt and pepper to taste

2 tablespoons oil

8 cups of water


Directions

In a large pot with a lid, lightly sauté onions with garlic add all ingredients to the pot cover and simmer for one hour. Serve with Ethiopian Injera bread.


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