Versatile tomato and brinjal sauce
Use this sauce as a base for either caponata or chicken curry.
Preparation time: 15 minutes Cooking time: 20-30 minutes
TOMATO AND BRINJAL SAUCE
2 large brinjals, cut into chunks
1-2 onions, cut into chunks
3-4 garlic cloves, crushed
10 large tomatoes, skinned and chopped, or 2 (400 g each) cans chopped tomatoes
salt and pepper
5 ml (1 t) brown sugar
IF MAKING CAPONATA
125 g young green beans
3 baby marrows, cut into chunks
3 pitted black olives (optional)
125 ml (½ c) basil leaves
IF MAKING CURRY
15 ml (1 T) roasted curry powder
2 skinless chicken breast fillets, chopped
salt and pepper to taste
125 g baby spinach
4 baby corn or peas
3-4 baby marrows or mushrooms
60 ml (¼ c) chopped fresh coriander
SAMBAL (F0R THE CURRY)
1 fresh tomato, finely chopped
½ onion, finely chopped
handful chopped coriander leaves
yellow low-GI basmati rice to serve
1 Tomato and brinjal sauce Cook the brinjal chunks in the microwave for 5-7 minutes or until soft.
2 Put the onion and garlic in a saucepan, add a little boiling water and braise until soft.
3 Add the brinjals and tomato. Reduce the heat and simmer until the sauce is thick and the vegetables are soft. Season with salt, pepper and sugar.
4 If making caponata Stir the young green beans and baby marrow chunks into the brinjal sauce. Cook until heated through and the vegetables are done but still firm. Stir in the olives (if using) and basil and serve with a meat dish.
5 If making curry Stir the curry powder into the brinjal sauce and cook until the flavour infuses the sauce. Season the chicken with salt and pepper and add to the curry. Simmer until cooked. Add the vegetables and simmer until just cooked but still firm. Stir in the coriander.
6 Sambal Mix the ingredients.
7 Serve the curry with the sambal and the basmati rice.