Surinamese-Inspired Eggplant with Potatoes

• Heat a drizzle of sunflower oil over medium heat in a large deep frying pan with a lid. Fry half of the onion and the red chili pepper for 2 - 3 minutes.
• Add the curry powder and half of the garam masala. Fry for 1 minute, then add the potatoes and stir well.
• Add 4/5 of the stock and bring to a boil. Let it simmer, covered, for 20 - 25 minutes, or until the potatoes are soft and the sauce is smooth and thickened.
• In the meantime, dice the eggplant into 2 cm cubes. Dice the tomato.

• Heat a generous drizzle of sunflower oil on medium heat in another large deep frying pan with a lid. Fry the garlic and rest of the onion for 1 - 2 minutes. Add the tomato and fry for 2 - 3 minutes.
• Add the tomato paste and rest of the garam masala and fry for 1 - 2 minutes.
• Add the eggplant and stir well. Lower the heat and add the rest of the stock. Cover and let it stew for 20 minutes or until the eggplant is soft. 
• Add a splash of water at the end if the sauce is too thick. 

• Discard the tips of the green beans and then cut in half.
• Carefully transfer the egg and the green beans to the boiling water and boil for 5 - 7 minutes. 
• Rinse the egg under cold water, then remove the shell and cut the egg in half.

Did you know... eggs are one of the few ingredients that are rich in vitamin D, which aids with calcium absorption. Many of us however don't get enough vitamin D, particularly during the darker winter months.

• In a small bowl, mix the piccalilli, the sambal and the white wine vinegar.
• Finely chop the celery leaves.