Tomato paste (can)
Cut the eggplant into ½ inch cubes and cut the onion into half rings.
Season the eggplant generously with salt and drain them in a sieve for about 10 minutes.
Peel the sweet potato and cut into large pieces. Cook until done.
Heat some coconut oil in a frying pan and add the onion together with the rosemary and thyme. Fry until the onion looks translucent.
Add the tomato puree and fry for 3 minutes.
Pat the eggplant dry and add to the pan. Fry in about 8 minutes.
Mash the sweet potato with a masher into a creamy puree. Stir the tomato-aubergine mixture into the sweet potato puree.
Roast the pine nuts in a dry frying pan and sprinkle over the mash.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.