Serves 6
Preparation time: 20 minutes
Cooking time: 20 minutes

2 big tomatoes
2 onions
2 carrots
¼ kg okra
8 tbs cooking oil
½ kg African eggplant
2 cups water
2 eggs
Salt to taste


  1. Wash, peel, and chop the tomatoes finely.
  2. Wash and chop the onions.
  3. Wash, peel and cut the carrots lengthwise.
  4. Wash okra and cut off the end tips.
  5. Wash eggplant and remove stems.
  6. Fry the onions lightly in oil. Add tomatoes and salt; stir until soft.
  7. Add African eggplant, okra, and carrots. Stir well.
  8. Add water, cover the pan for 10-15 minutes, and simmer until the vegetables are soft.
  9. Whisk the eggs until frothy, then add to vegetables while stirring slowly for 5 minutes.
  10. Season to taste. Serve hot.