Eggplant and tomato meat stew

Directions

1. Pound the chilli, a little of the onion and the tomatoes to a paste in a pestle and mortar.

2. Add the meat to a pot along with the water and a little salt.

3. Bring to a boil and cook for about 8 minutes, stirring occasionally.

4. Now add the garden eggs. Reduce to a simmer and cook for about 15 to 20 minutes, or until the vegetables are tender.

5. Add the chilli and tomato paste, the tomato purée and the onions.

6. Allow to simmer for 5 minutes then transfer the cooked vegetables to a pestle and mortar and pound to a paste before returning to the stew.

7. Allow to simmer gently for about 20 more minutes, or until the meat is tender and the stock has thickened.

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