Eggplant in peanut sauce à la Créole

Ingredients for 4 servings:

• 2 large eggplants, roughly chopped
• 1 large onion(s), chopped
• 1 can of tomatoes, peeled (400 g), cut into pieces
• 1 bell pepper(s), red, diced
• 1 tbsp, heaped tomato paste
• 3 tbsp peanut butter
• 3 cloves garlic, crushed
• 2 sprigs of thyme, shredded
• 4 sprigs of parsley, finely chopped
• 1 cup chopped coriander leaves
• olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

for a cold buffet

Season the eggplants with salt and pepper. Roast them in a pan, then remove from the pan. Add oil to the pan and sauté the onion and bell pepper with the garlic and thyme for about 5 minutes. Add the tomatoes, tomato paste, and a pinch of salt, and sauté for another 10 minutes. Stir in the peanut butter until melted in the sauce. Add the eggplants and simmer over low heat for 5-10 minutes. Sprinkle with parsley and cilantro. Serve on the cold buffet with bread on sticks.