Requirements / Raw Materials
African egg plants, 1 onion, 3 tomatoes, I cup of coconut cream.
Preparation
1. Wash and chop the African eggplants in small pieces.
2. Sauté chopped onions in a pan with oil until soft.
3. Add the chopped tomatoes and cover, cooking for about 5 minutes.
4. Add carrots and a pinch of salt, cover, and simmer for another 2 minutes then add coconut cream. And stir for 6 minutes then Serve warm.