2 cups soy chunks 2 tbsp tomato paste 2 tbsp soy sauce 1 vegetable stock cube 2 medium carrots, grated 1 large eggplant 1 large onion 2 tbsp corn oil ground black pepper to taste small packet frozen peas
Put the soy chunks into a saucepan with enough water to hydrate. Add the tomato paste, soy sauce, vegetable stock cube and grated carrot. Simmer 20 minutes.
While the soy is hydrating, soak the eggplant in salted water for 10 minutes, then dry thoroughly. Slice the eggplant. Chop the onion and sauté in the corn oil. Add pepper to taste.
Add the vegetables to the soy chunks. Tip the peas into the mixture. Add extra water if necessary. Simmer on a low heat until the peas are cooked.
