Saltfish, Potato and Aubergine

Ingredients

quarter pound saltfish
oil
half onion chopped
half WI pepper chopped
8 oz potato
1 Aubergine

Method

Wash a small piece of saltfish (1/4 lb) and cut up very fine. Heat 3 tablespoons oil in a wok and add saltfish. Cook until brown. Add 1/2 onion chopped and 1/2 hot WI pepper chopped. stir and leave cooking for a few minutes. Add 6/8 oz potato cut into thin chips cover and cook for 3/5 minutes. Peel aubergine and slice thinly into pieces 2 x 1 x 1/8. Add aubergine cover and cook with reduced heat for 25/30 minutes stirring occasionally.

You will need to use a metal spoon for this as the fish will stick and a wooden spoon will not scrape effectively.

Serve with parathas or roti.