Combine the yellow eggplant, purple eggplant, onions, tomato and water in a pot. Cook until the eggplant are tender and set aside to cool.

Blend the eggplant mixture until smooth.

Toast the akpi for 3 mins in a dry pan and grind it into a powder.

Sautée the cabbage, garlic and carrots for 10mins, or until the carrots have softened.

Add the tomato paste to the sautéed vegetables. Stir and cook for a further 3mins.

Stir in the blended eggplant mixture followed by the akpi powder, kable and seasonings.

Reduce the heat to low and cook the sauce for 30mins.

Serve with placali.