400 g bite sized pieces chicken meat or 400 g beef or 400 g lamb
3 tablespoons plain flour
to dredge the chickens
beef
lamb
before adding to the skillet
1 large onion
finely chopped
2 medium tomatoes
chopped (skin & seeds removed)
50 g canned tomato paste
1 medium purple plump aubergines (keep skin on) or 1 medium eggplant
cut into small cubes (keep skin on)
2 tablespoons of freshly chopped garlic or 2 garlic paste
salt
1 tablespoon fresh basil
paste or 1 tablespoon fresh basil leaf
finely chopped
1 teaspoon cayenne powder or 1 teaspoon red pepper flakes
2 tablespoons olive oil
12 cup water
1 tablespoon sugar
Instructions
In a skillet add olive oil and onions-let the onions sweat till transparent add the garlic till the aroma of the garlic starts to fill the air.
In a bowl dredge the meat in the plain flour- add to the onion & garlic, coat the meat pieces with the onion & garlic mixing all the time, do not let the meat stick to the skillet/ pan.
as the pieces start to brown a little and the meat will seal add the chopped tomatoes mix wel,l add the basil and the tomatoe paste and the Red cayene powder,give it a GOOD STIR TO INCORPORATE ALL THE INGREDIENTS WELL- finally add the aubergines.
Now lower the heat and add the water, give it one more stir cover the pan with a lid-Cook on low heat till meat is tender- the sauce will be a rich red and thick, add the sugar mix well.
Let stand for 5 minutes before serving.
Serve with Penne pasta, or fusili or can be enjoyed with Brown,or white rice- I found Crusty bread .
Bagettes go very well as you can clean up the sauce with this bread.