Preparation:
Place eggplants in a colander. Sprinkle with salt and leave for 20 mins.
Rinse well and pat dry. Mix together onion, red pepper, celery,
mushrooms, garlic end eggplants and dry-fry until soft. add capers,
tomatoes, olives, oregano; season. Cook for 10 more mins, then stir in
sugar and peanuts.
Serve with brown rice and sweetcorn. |