Ghanaian Inspired Onion And Eggplant Stew With Finnish Potatoes

This is a great combination of one of the most popular staple foods in Finland, potatoes. I paired it with my Ghanaian inspired eggplant stew because it works just like yam, one of Ghana's most popular staple foods. Serve with a few slices of avocado is very typical in Ghana and thus my introduction of it to my Finnish community.

Ingredients:                      Prep Time: 10mins                      Cooking Time:30-40mins
1 medium size eggplant/aubergine
4-5 big sized Finnish potatoes (I used the normal potatoes)
3-5tblspn of oil
2 big size onions
1-2tspn of cayenne pepper (optional)
200g of crushed can tomatoes
2-3 fresh eggs
1/2tspn white and black pepper
Salt

Method of preparation:

First peel the eggplant, cut in to small sizes and boil for 10mins. Meanwhile, peel and slice potatoes and onions. The onions should be sliced quiet big because they must still have a little bite to them when done not so soft.

Once eggplant is cooked, sieve and use a fork to crush them roughly. Also bring the potatoes to a boil with some salt and start with the stew.
Bring the oil to heat, add onions and pepper and fry for 1-2mins. Then add in tomatoes and allow to cook for 10-15mins.

Next add in eggs, stir to separate and cover pan to cook for another 10mins stirring occasionally to break the eggs more. Add in the crushed eggplant, white and black pepper, stir together and allow to simmer covered, on a low heat for 5-10mins. Potatoes should be cooked by now. Check stew for salt and add if needed.

Serve with a touch of sliced avocado and enjoy.