| Ingredients |
| |
| 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 |
| ¼ |
tsp |
salt |
| 4 |
Tbsp |
ketchup |
| ½ |
cup |
hot water |
| |
|
| Preparation steps: |
- 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.
- In the same non-stick pan stir fry the eggplant with 1 Tbsp of oil for 5 minutes. Turn off the heat.
- Add the yam and fried vegetables mix to the pan.
- Mix the soup powder, ketchup and water and add it to the pan. Mix everything together.
- Pour the pan content into the shallow baking dish. Bake covered on 400F for 30 minutes.
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|
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