750g potatoes – approximately 3 large potatoes
350g eggplant (aubergine) – approximately 1 large eggplant
1 green capsicum (bell pepper)
0.25 C + 2 T + 1 T oil
6 cloves chopped garlic
0.5 t garlic powder
1 T white sugar
Preheat the oven to 220 degrees Celcius. Cover a baking tray with baking paper if desired. Chop the potato, eggplant and capsicum into small pieces, approximately 2 x 2 x 1cm.
Mix the 0.25 C of oil and the potato pieces in a bowl until the potato is well-coated. Spread the potato pieces evenly over the baking tray and place in the oven for 20 minutes. Once the potato has cooked for 15 minutes, remove from the oven and turn the pieces. Mix the eggplant with the 2 T of oil and add to the baking tray. Return the tray to the oven for another 15 minutes or until the pieces are browned.
While the vegetables are roasting, mix the sauce ingredients in a small bowl. Mince the garlic and set aside.
Five minutes before the vegetables are ready, fry the capsicum over a medium-high heat. After 5 minutes, add the roasted vegetables and stir. Add the garlic and garlic powder. Stir for 30 seconds or until fragrant. Add half the sauce mix and stir. The sauce will thicken. Add the sugar and stir. Continue adding the rest of the sauce, a little at a time, allowing it to thicken before adding more.
Serve over white rice or as a side dish.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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