Egg plant salsa

A tasty salsa to eat with meat, as a starter or just to dip some bread in and enjoy.

2 egg plants

0,5 dl + 4 tbsp olive oil

1 onion

2 cloves of garlic

1 tomato

2 tbsp tomato puree

0,5 tea spoon turmeric

0,5 tea spoon cummin

0,5 tea spoon paprika

1,5 dl peanut butter

1 dice vegetable stock

1 pinch of water

salt and pepper

Slice the egg plants and sprinkle salt over. Leave for 30 minutes. Dry off with some paper. Fry the egg plant in 0,5 dl olive oil until soft. Place on a plate with some paper. Finely chop onion, garlic and tomato. Fry the onion and garlic in 4 tbsp olive oil for a while. Add tomato puree and the spice. Fry for a few minutes and add the chopped tomato. Add peanut butter, some water and crumble the stock in. Let boil on low heat for 20 minutes. Cut the egg plant in pieces and stir in and boil for another 10 minutes. Add salt and pepper.