Eggplant is a very popular vegetable in South America, particularly in the Peruvian and Colombian regions.
There are a number of different types of eggplant varieties, and they vary greatly in taste, colour, texture, and appearance.
You can find eggplant in a wide range of different shapes, sizes and colours, and the colour of the eggplant can vary from green to purple.
There is no universal recipe for eggplant – most people find it best to start with a fresh, cut-up eggplant.
This will give you a better idea of what the ingredients are, and what to expect from your cooking.
This recipe is designed to suit a wide variety of people, and to suit the taste of different regions.
It also has a vegetarian option, so it’s suitable for vegans, too.
Cooked eggplant with eggpepper Recipe Ingredients: 2 small eggplants, washed, cut into small chunks 1 tbsp.
olive oil, or vegetable oil for frying 2 garlic cloves, peeled and chopped 1 tsp.
salt, or to taste 2 tbsp.
fresh coriander leaves, chopped (optional) 1/2 red onion, finely chopped 2 tbsp dried oregano, to taste 1 tbsp fresh basil, finely grated 1 tbsp tomato paste, to serve Directions: Heat olive oil in a large frying pan over medium heat.
Add the garlic and cook for 2 minutes.
Add salt, oreganol and basil, and cook until the eggplant is lightly browned.
Stir in the tomato paste and the coriandan leaves.
Cover and cook on low heat for 15 minutes, stirring occasionally.
Add eggplant chunks and cook another 2 minutes until tender.
Serve with a few fresh corns on the side. Enjoy!