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Low-Salt Garden Egg Sauce with Brown Rice

Garden eggs simmered down with tomato, bell pepper, and ginger into a lightly seasoned sauce over brown rice.

Ingredients

  • 6 medium garden eggs (African eggplants) washed and chopped
  • 2 tablespoons olive oil or any heart-healthy oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 large tomato chopped
  • 1 small bell pepper chopped
  • 1/2 teaspoon ground ginger or fresh grated
  • 1/4 teaspoon sea salt optional, low-salt version
  • 1 cup brown rice cooked
  • 2 cups water or low-sodium vegetable broth for cooking rice

Instructions

  1. Cook brown rice in water or low-sodium vegetable broth until tender (about 25–30 minutes).
  2. Heat olive oil in a pan, sauté onion and garlic until fragrant.
  3. Add chopped garden eggs, tomato, bell pepper, and ginger. Stir and cook until vegetables soften.
  4. Season lightly with sea salt (if using) and simmer for 10 minutes until flavors blend.
  5. Serve the garden egg sauce over warm brown rice.