500 gr diced eggplant (with skin)
3 chopped scallions (leave a little for topping)
½ green pepper in strips
750 ml of water
1 clove of minced garlic
pinch of olive oil
pinch of sea salt
pinch of pepper
1/2 tsp curry (optional)

Add a pinch of olive oil in a pot, sauté the scallions and garlic. Add the eggplants and green peppers and sauté lightly.

Add the water and when it boils, leave on medium heat for 15 minutes stirring occasionally.

Blend in the same pot with a hand mixer, if it is too thick add more water.

Spice with salt and pepper. Add curry if desired. Serve hot and sprinkle with scallions and parsley.