Mchuzi wa Biringani = Eggplant

Curry*

Serves 4

Ingredients:

3 medium sized eggplant vegetables
3 medium sized tomatoes
2 medium sized potatoes
1 bulb of onion
3 table spoons of animal fat (ghee)
1 teaspoon salt or less, for testing

Instructions:

After washing (peel potatoes) and cut eggplant, tomatoes
and potatoes into small slices. Put in frying pan and add
animal fat. Fry and continuously keep stirring. When
tomatoes and egg plant are well done, add some water and
stir until thick curry is formed. Check for readiness of
potatoes. If cooked, then all is ready.

Serving:

To eaten with any kind of bread or with white rice, mseto etc.