Paprika chicken with eggplant, zucchini and a creamy tomato sauce

Ingredients

500g chicken thighs, trimmed and 1 cm slices

1 onion, ½ cm slice

3 cloves of garlic, crushed

2 finger eggplants, about 300g, sliced thinly into circles

2 zucchinis, about 300g, sliced thinly into circles

2 tbsp of paprika

500ml tomato passata, you could use canned, chopped tomatoes

1 cup water, approx.

Sour Cream, about ½ cup or to taste. You could leave out

2 tbsp ghee/coconut oil

Method

In a large pan or wok heat your ghee/coconut oil, add your chicken, onion and garlic and then stir-fry for 3 minutes. Then add your eggplant, zucchini, and stir-fry for 5 minutes. Add your paprika, cook for 30 seconds and then add passata and water simmer for 5 minutes. You can either stir through your sour cream through the whole dish, or let each person put it on their own individual plate. Serve with some extra steamed broccoli.