INGREDIENTS
- 1 eggplant chopped
- 2 Cloves garlic
- 1 red bell pepper chopped
- 1 Celery stick chopped
- 1 small sized onion sliced
- 4 Tomatoes chopped to cubes
- Olive oil
- 1 Tablespoon curry powder
- 2 Bay leaves
- 3 Tablespoon apple cider vinegar
- Sea Salt
- Black pepper
METHOD
- Add oil to a heated pot add onions to sweat for 1 minute.
- Add garlic, pepper and stir for 3 minutes.
- Add tomatoes, celery, eggplant, curry, vinegar, bay leaves, cook for 15 minutes on low heat.
- Stir in meat or seafood salt and pepper to taste cook for a few minutes.
- Remove from heat, garnish with basil (scent leaves) and serve.
- Serves 4 persons. Store leftover in freezer for later use.
