Ingredients
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)
Preparation
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.