Sauce Aubergine

Cut the meat into bite-sized pieces and remove any excess fat or bone.

Dice the onion into small pieces and set aside.

Heat a large pot over medium-high heat and add the meat pieces, stirring frequently until browned on all sides.

Add the diced onion to the pot and cook for 3-4 minutes until softened and fragrant.

Stir in the tomato paste concentrate and cook for 2 minutes to caramelize slightly.

Add water and tomato bouillon to the pot, stirring to combine and dissolve the bouillon cube.

Pour in the pureed eggplant and stir thoroughly to incorporate evenly throughout the sauce.

If using piment, slice thinly and add to the pot for heat and flavor.

Bring the sauce to a simmer and reduce heat to medium-low, then simmer uncovered for 20-25 minutes until the flavors meld and the sauce thickens slightly.

Taste and adjust seasoning as needed, then serve hot with rice or other accompaniments.