Eggplant stew

Peel the eggplant (optional) and wash, chop onion, tomato and capsicum, grate the carrot. Crush ginger and garlic.

Heat oil in a cooking skillet, add onions with ginger and garlic paste. Saute.

Add tomatoes and carrots let it simmer then add spices and salt. Stir for a few minutes

Add the eggplant, stir, add milk and water then let it boil until ready. Add capsicum 3min before removing.

Serve while hot. Eat with any starch of choice.