I remember making eggplant stew when I was young. Today, I am making this dish which brought a lot of memories. It was truly delicious the day I made it, but the next day was even better because the eggplant is like a sponge which absorbs all the taste of the herbs and spices. Here is my recipe on how to make eggplant stew; all measurements are an approximate, as you are free to add more of this or that, and add other spices and herbs as you may wish… I hope you like this recipe.

Ingredients:
Two large eggplants (peeled and cut in small cubes)
2 strips bacon (cut in small pieces) or ½ cup olive oil
1 chopped large yellow onion
5 mashed garlic cloves
1 diced cubanero green pepper
1 tablespoon or 15mL tomato paste
1 cup or 237mL diced tomatoes
1 tablespoon or 20g capers
½ tablespoon or 2g ground cumin
½ tablespoon or 1g dried oregano
2 tablespoons or 2g chopped fresh cilantro
½ cup or 118mL chicken broth or stock
Kosher salt

In a big wok, frying pan or skilled, fry the bacon or heat the olive oil.
Add and sauté the onion until they look translucent.
Add the cubanero green pepper, the garlic, the tomato paste, the diced tomatoes, the capers, and the cumin.
Add the eggplant, the chicken broth (or stock).
Add the cilantro, and sprinkle salt to your taste.
Cook over medium heat (uncovered is fine) for 15 to 20 minutes or until eggplant becomes translucent.
Serve over white rice or as a side dish as you would serve a salad.

Buen Provecho!

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