2 cardamom pods, seeds out & ground or 1/4 tsp pre-ground cardamom seeds
2-3 small tomatoes, chopped, fresh or canned
2 medium eggplant, any variety that you prefer, cut into 1 to 1.5 inch cubes
1 tbsp ketchup
1 tsp salt or 2 tsp soy sauce
1 tbsp vegetable or coconut oil
3/4 to 1 cup of hot water
Chop all of your vegetable & set them aside.
If using whole cardamom, remove and grind in a mortar & pestle or a coffee grinder.
Measure out the rest of your ingredients & set them aside.
In a large skillet or pot, heat the oil, on a medium-high heat.
Add the onions, sauteing for 5 minutes.
Add the garlic, cumin, cardamom & peppers cooking for another 2-ish minutes.
Add the tomatoes, cooking for another 5-7 minutes. Fresh tomatoes may double the time on this part of the recipe.
You want the mixture to be on the dry side & start to turn into a chunkier paste.
Add the eggplant, stirring well.
Add the ketchup, salt or soy sauce. Mix well.
Cook for 2 minutes, before adding the hot water. Stir & cover with a lid.
Cooking for 20-ish minutes. You can check halfway through to make sure that the liquid has not evaporated. If it has add another 1/4 cup of hot water.
Eggplant should be very soft at the end of the 20 minutes. Check for seasoning. Adjust if needed.
This is a shorter version, of my mom's. Her eggplant would cook for a good hour or more.
Remove the lid and continue cooking until most of the liquid is evaporated. About 10-15 minutes.
Serve hot over rice, with roti or as your vegetable side.
*Wiri wiri peppers are a Guyanese (South America) pepper, although it is grown in various places around the globe. A 100000 to 350000 on the scoville scale. Full of heat & tons of flavour. Some are mild, the others surprise you with the intensity.