Hélène’s South African Casserole

Ingredients

• 2 cups tomatoes, rough chopped (leave the seeds in as you need the moisture)
• 1/2 cup diced onion
• 3 garlic cloves, minced
• 1 tablespoon canola oil
• 2 ounces raisins
• 3/4 cup grated cheddar cheese
• 2 eggplants
• 1/2 cup breadcrumbs
• 3 tablespoons unsalted peanuts, lightly roasted, finely chopped
• 1/2 teaspoon salt

Directions

1. 1

   Put raisins to soak in some water so that they plump up.

2. 2

   Peel and cut eggplants into cubes. Put to steam on the stove in a vegetable basket steamer. Turn cubes occasionally so that the ones on top cook through.

3. 3

   Meanwhile sauté garlic and onion on high heat. Cook until onions are translucent. Add the tomatoes and cook for about 2 minutes more. Turn down the heat.

4. 4

   Drain the raisins of excess water before adding them to the garlic, onion mixture. Add the nuts and breadcrumbs. Mix thoroughly.

5. 5

   Finally mix in the eggplant and add salt.

6. 6

   Transfer the mix to a casserole dish. Top with grated cheese.

7. 7

   Bake in 325 degree oven for 20-25 minutes.