Eggplant - Stewed - Berengenas Guisadas


1 large eggplant

1 medium onion, chopped

1 medium pepper, chopped

About 5 capers

About 1 teaspoon cilantro

2 tablespoons tomato paste

Salt pork, bacon or ham to taste (optional)

Salt & pepper to taste

About 2 tablespoons coconut, olive or peanut oil

About 1 tablespoon recaíto (recipe)


Peel and cut eggplant into 1 inch cubes. Place in salted water for about 30 minutes. Remove and drain on paper towels.
 Saute onions, peppers, capers, ham and recaíto until done. Add eggplant and cook for about 5 minutes. Add tomato paste and ½ cup water. Cook stirring occasionally for about 30 minutes or until it has the consistency of chutney. Serve hot as an entree or cold with Melba toast as a dip.

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