Eggplant, pepper, tomato and coconut casserole

Ingredients for 3 servings:

• 1 eggplant(s)
• 2 onions
• 2 bell pepper(s), red
• 2 garlic cloves, but tastes good without
• 4 beef tomatoes, or 1 can of tomatoes, chopped or pureed, approx. 400 g
• 1 can coconut milk, approx. 200g
• 1 handful of desiccated coconut
• Salt and pepper, freshly ground
• e.g. chili powder or paprika powder, hot

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

spreads Caribbean holiday feeling, vegan, can be prepared well

Slice the eggplant, season with salt, and let it drain. Rinse off the water, pat the eggplant dry, and fry in a pan. Set aside. Slice the onions into rings and fry until translucent. Finely slice the bell peppers and add to the onions. Finely chop or press the garlic cloves. Dice the tomatoes and add to the vegetables along with the garlic. Simmer gently for 5 minutes. Season with salt, freshly ground pepper, and, if desired, chili or hot paprika. Depending on whether you prefer a spicier or milder dish, add the coconut milk to the vegetables and simmer briefly. Layer the eggplant slices in a baking dish. Add the vegetables on top. Sprinkle with desiccated coconut. Bake for 25 minutes at 175°C (fan oven). Serve with basmati rice or baguette. The vegetables can be varied, making it a great way to use up leftovers. But we ate it as described above and enjoyed it on vacation. That’s why I also like to drink a Batida de Coco with it.