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Ingredients

• 60 ml (1/4 cup) butter
• 1 large eggplant, diced
• 1 onion, thinly sliced
• 1 mango, diced
• 5 ml (1 tsp.) turmeric
• 5 ml (1 tsp.) ginger, finely chopped
• 3 ml (1/2 tsp.) hot red pepper, ground
• 1 can of 796 ml (28 oz) stewed tomatoes, chopped
• 250 ml (1 cup) L'Ancêtre Parmesan, grated
• Salt and freshly ground pepper

Preparation

In a large saucepan, brown the eggplant and onion in the butter. Add the diced mango and spices, and continue cooking for a few minutes. Then, add the tomatoes, and continue cooking for 15 minutes. Add salt and pepper.

Before serving, top with L'Ancêtre Parmesan, and serve with couscous.