Din, Din, Dins

The veg box yielded eggplant (aubergines) and cavolo nero. The mister and I made rice while at the gym, and started a daal beforehand.

1/2 -1 red onion, cut lengthwise in strips
2 cloves garlic, sliced
1 eggplant, diced to inch size pieces
couple cavolo nero leaves, shredded
veg oil to coat bottom of wok
cayenne pepper
ketchup
salt

Steam the eggplant/aubergine until knife tender, then drain.
Heat veg oil in wok over medium high heat, add onions once oil is hot. Stir fry. Once translucent, add cavolo nero leaves and garlic, and a few spoons of water. Continue stir frying until leaves are nice and wilted. Add eggplant, stir fry. Add cayenne pepper and salt to taste and a good dollop of ketchup. Stir fry and serve with rice, daal, and homemade mango lassis.Delicious. We turned the leftovers into a soup.