Eggplant and Bell Pepper Keema Curry

• 250 grams Mixed pork and beef mince
• 5 Eggplant (slim Japanese type)
• 3 Bell peppers (finely chopped)
• 1 Onion (finely chopped)
• 1 piece Garlic, minced
• 1 tsp Ginger (grated)
• 300 ml Water
• 1 Soup stock cube
• 2 tbsp Ketchup
• 3 cubes Curry roux
• 1 tsp Curry powder

1. Finely chop the garlic and grate the ginger.
2. Prepare the ingredients.
3. Finely chop the bell peppers and the onion.
4. The eggplant will soften and shrink in size, so it's alright even if the pieces are on the large size.
5. Spread vegetable oil in a frying pan and fry the garlic, ginger and meat.
6. When the meat is cooked thoroughly, add the onion and bell pepper.
7. When the onion becomes translucent, add the eggplant and soften.
8. When the eggplant has softened, add the ingredients marked and bring to a boil.
9. Boil for 5 minutes over medium heat.
10. Add the ingredients marked to Step 5, dissolve, and boil on low heat for around 5 minutes, adjusting the amount of water as it boils.
11. Make sure it doesn't burn.
12. If you like, you can it top with a fried egg, poached egg or cooked vegetables.
13. If you have leftovers, how about making pasta gratine?
14. Try a ariation on this recipe.

pork, slim japanese type, bell peppers, onion, garlic, ginger, water, cube, ketchup, curry roux, curry

Taken from cookpad.com/us/recipes/171474-eggplant-and-bell-pepper-keema-curry (may not work)