1 large eggplant
1 bunch of Swiss chard
1 medium size onion, diced
2 cloves garlic, chopped
¼ cup extra virgin olive oil
1 tablespoon sweet paprika
50 gram tomato paste
½ cup water
Salt and freshly ground black pepper
Juice of ½ lemon
½ cup coriander, chopped roughly
Cut the eggplant into cubes and place into a colander. Sprinkle with salt and let stand to drain.
After about 20 minutes rinse the eggplant cubes well and dry with paper towels.
Strip the Swiss chard leaves from the stalks. Shred the leaves and a cut the stalks into cubes.
Heat the olive oil in a large pot and add the onion and garlic; sprinkle with a little salt and sauté until fragrant.
Add the chopped Swiss chard stalks and continue to sauté.
Add the paprika and fry together with the vegetables until fragrant.
Add in the tomato paste, salt and pepper. Add the water and mix well.
Add in the Swiss chard leaves and cover the pan.
Cook for 10 minutes then add the lemon juice and coriander.
Season to taste and add more water if needed.
Cook a further 5 minutes.