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Ingredients
Ingredients: 2 teaspoons vegetable oil 2 cloves garlic, crushed 2 fresh red chilies, chopped 2 onions, sliced 250g/80z okra 2 eggplant (aubergines), chopped 2 x 440 g/ 14oz canned peeled tomatoes, undrained and mashed 440 g/ 140z canned red kidney beans, rinsed 250g / 8oz firm tofu, cut into chunks ½ cup/125mL/4 fl oz red wine 1 tablespoon brown sugar 3 tablespoons chopped fresh basil freshly ground black pepper

Instructions
Method: 1. Heat oil in a large saucepan. Add garlic, chilies and onions and cook over a medium heat, stirring constantly, for 5 minutes or until onions are soft and golden. 2. Add okra, eggplant (aubergines), tomatoes, beans, tofu, wine and sugar. Bring to the boil, then reduce heat and simmer for 30 minutes. Stir in basil and black pepper to taste. Note: Serve this tasty vegetable stew with whole meal pasta or brown rice. When preparing fresh okra, wash it well and handle it carefully. Rub it gently under running water to remove the fuzzy outer layer. Serves 4