Brown Rice with Garden Egg Sauce

Garden eggs — small, slightly bitter African eggplants — soften down into a chunky sauce here, cooked with tomatoes, onion, and garlic in a bit of palm oil until everything turns tender. Garden eggs hold their shape a bit better than regular eggplant once cooked, so don't worry if they still have a slight bite after ten minutes.

Brown rice underneath keeps the whole plate naturally free of gluten and adds a heartier bite than white rice would, along with a bit more fiber. Chopped spinach stirred in at the end rounds the dish out with some greens, though it's easy to leave out if you'd rather keep it simple.

Spoon the sauce generously over the rice and serve hot. and pair it with a side of stewed greens if you'd like a fuller plate.