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Warm olive oil in a large pan, add and cook onions for 4 minutes until tender. Add meat cubes and cook over medium heat until lightly browned.
Add garlic, season with spices and stir for 1 minute.
Add chopped tomatoes, water, bay leaf and MAGGI Less Salt Chicken Stock cubes and bring to boil. After boiling, cover and cook over low heat for 1 hour or until the meat becomes almost tender.
Add potato cubes, carrot cubes, celery slices and eggplant cubes. Simmer for another 20 minutes or until the meat and vegetables are cooked.
Stir in the chopped parsley and serve with cooked rice.
Per Portion of 300g
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