African eggplant sauce

🍆 African eggplant gives this sauce body when a few tender pieces are mashed into the liquid.

Ingredients

• 600 g edible African eggplants
• 300 g tomatoes
• 150 g onion
• 20 g vegetable oil
• 500 ml water
• 10 g food-grade soumbala
• Up to 3 g salt

Preparation

Wash eggplants, remove stalks and cut into even pieces. Slice onion and chop tomatoes.

Soften onion in oil for 5 minutes, then cook tomatoes with it for 10 minutes.

Add eggplants, water and soumbala. Partly cover and simmer about 25 minutes until eggplants yield readily to a spoon.

Mash a few pieces into the sauce without necessarily puréeing everything. Adjust liquid and taste before salting. Serve four portions.