Spiced Eggplant And Kidney Beans - cooking recipe

Ingredients

2 tbsp olive oil
1 None chopped onion
2 cloves garlic, crushed
1 None medium eggplant, chopped
2 None zucchini, chopped
1 tsp ground cili
1 tsp paprika
1 (14 oz) can diced tomatoes
1 (14 oz) can red kidney beans, drained and rinsed
1 cup vegetable stock
2 tbsp tomato paste
1 tbsp sugar
1 cup Greek-style yogurt
1 tbsp lemon juice
3 tsp chopped mint
None None few drops Tabasco
3 sprigs cilantro leaves
None None steamed rice, to serve

Preparation

Heat olive oil in a large frying pan over medium heat. Saute onion and garlic 2-3 mins, until softened. Add eggplant, zucchini, chili and paprika. Cook, stirring, 5-6 mins.
Stir in tomatoes, beans, stock, tomato paste and sugar. Bring to a boil on high, reduce heat to low and simmer 10-15 mins, until sauce thickens.
In a bowl, combine yogurt, lemon juice, mint and a few drops Tabasco. Season to taste.
Stir cilantro leaves into the eggplant, season to taste. Serve with rice and yogurt sauce.