This Eggplant and green capsicum recipe is a spicy recipe and it is easy to do. It is very tasty too.

Item required
90 g ghee
1 large onion, sliced
500 g eggplant (aubergine),
cut into 3 cm cubes
1 teaspoon ground turmeric
1/4 teaspoon ground ginger
250 g tomatoes, quartered
2 green capsicums (peppers), sliced
1 teaspoon garam masala
Preparation method
1 Melt ghee in a frying pan, saute onion until brown. Add eggplant, turmeric and ginger, saute for 5 minutes.
2 Add tomatoes and capsicum, cover and cook over low heat for 15 minutes or until eggplant is tender.
3 Add garam masala, cook for 2 minutes.
SERVES 6 TO 8