4 large brinjals
10 medium sized fresh tomatoes
1 x 115g tomatoe paste
2 medium white onions finely chopped
olive oil
Himilayan salt
white pepper
freshly chopped garlic according to taste
1 tbls dry mint
sweetner e.g. xylitol, erythritol or stevia (not too much)


Peel the brinjals and slice in one centimeter thickness length ways. Place cold water and salt in a bowl large enough to hold all the brinjal slices. Add the brinjals submerging them under the water. Leave for 20 minutes minimum. In the meantime chop the onion finely. Put into a good quality large non stick pan/saucepan together with the garlic and olive oil on a medium to low heat and sauté until the onion start softening. While the onions are sautéing, cut the tomatoes in half, remove the hard pieces on the top and then grate the tomatoes until just the skins are left, discarding them. Add the tomatoes to the saucepan with a very little sweetner of choice, pepper, salt, mint, tomatoe paste and a good drizzle of olive oil. Sauté until most of the liquid has reduced. Taste your food to see if you need to add extra salt, etc. Put the brinjals in a colander to drain the water off. Brown the brinjal slices in olive oil until golden brown on either side. Do not add too much olive oil to the pan when browning the brinjals as they absorb the olive oil. You’ll end up with a very oily dish. 

When the brinjal slices have all been browned and the tomatoe/onion mix is ready, grease an oblong glass dish big enough to hold all the brinjals and mixture. Begin with a layer of the tomatoe mixture first alternating with the brinjals. End with the tomatoe mixture and cover with tinfoil. Bake on 200°C for 30 minutes until the brinjals are soft. Remove from the oven and mix in the pyrex. You can add a little extra olive oil if desired. Let the dish cool down before eating. This dish tastes much nicer when luke warm.


A peeler is great to use for peeling the brinjals as you won’t lose too much brinjal. Soaking the brinjals are very important as this will remove any bitterness from them. I use an electric chopper for my onions and add the freshly chopped garlic (Woolworths is great) to it, so it makes the garlic even finer. You can also put the tomatoes in boiling water to remove the skins and then use a food processor to grate them. Fresh ingredients are always best.

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