Eggplant Stew & Coriander Rice

INGREDIENTS:

for the eggplant stew:
1 eggplant
1 small Pak Choi
1 small sweet potato
1 clove of garlic 
1/2 red onion
1 tbsp rapeseed oil
1 can of tomatoes puree
1 tbsp tomato paste
1 tbsp date syrup 
some salt
1 lemon, juice 
dried spices: turmeric, ginger, coriander, sweet paprika

for the coriander rice:
1 bunch fresh coriander 
180 g natural rice

other:
blanched planed almonds
fresh mint

PREPARATION:

1. Prepare rice according to package instructions.
2. Meanwhile press garlic, chop onion finely.
3. Chop the eggplant, peel and chop the sweet potatoes. Wash and chop Pak Choi.
4. Heat rapeseed oil in a saucepan and fry onions and garlic until translucent.
5. Add the vegetables and stir a little.
6. Now add the tomatoes, tomato paste, date syrup and spices and simmer at medium temperature for about 40 minutes. 
7. Now mix rice with fresh coriander and press some lemon juice over it. 
8. Garnish on two plates with mint and almonds and serve. Bon Epi-tit !