Saturday, March 15, 2008

Eggplant, Pumpkin & Tomatoes

I have to really remember to take pics. i don't own a digi cam - but my camera on my phone works well...just not as beautiful as I see it up close =(

This is one of those "make it in the spot from whatever is in the fridge" dishes. It was getting late and I wanted veggies with dinner, so here goes my concoction. Cal and I really enjoyed it, hope you will too!


Purple eggplant: cut in chunks 2 cups
Sweet pumpkin: cut in same size chunks 2 cups
Tomatoes: again - chunks 2 cups
Garlic: about 4 big cloves in slices
Onion: 2 med size in chunks
Bay leaf: 1 big leaf
Sugar: 2 tsp.
Salt: to taste
Lime juice: 1 tsp
Fresh coriander for garnish
Oil: 3 tbsp.

1) Cut the veggies and onions in bite size chunks. Garlic in slices.

2) Heat oil in a wok or frying pan. Add garlic and onions and sautée.

3) Add the pumpkin and eggplant and stir fry for a 1 min. Add salt to taste.

4) add bay leaf and sugar, mix well. Cover and simmer for 3-5 mins on low heat.

5) Add lime juice and tomatoes. Cook till the tomatoes are tender. Mix one last time. Remove from heat and ready to serve. Garnish with some chopped coriander leaves.