Recipe serves: 6

Spicy eggplant, bell pepper and yam

1 each small onion, diced
1 each serrano chili, minced
1 large green bell pepper, cut into large bite size squares
2 Tbsp oil
1 medium eggplant, pilled, cut into 1 inch cubes
1 Tbsp oil
1 lbs yam, pilled, cut into 1 inch cubes
1 Tbsp chicken soup powder
4 Tbsp ketchup
½ cup hot water

Preparation steps:
  1. In a non-stick pan stir fry the onion, serrano chili, and bell pepper with 2 Tbsp of oil for 7 minutes. Transfer to a large shallow baking dish.
  2. In the same non-stick pan stir fry the eggplant with 1 Tbsp of oil for 5 minutes. Turn off the heat.
  3. Add the yam and fried vegetables mix to the pan.
  4. Mix the soup powder, ketchup and water and add it to the pan. Mix everything together.
  5. Pour the pan content into the shallow baking dish. Bake covered on 400F for 30 minutes.
Picture of recipe