How to make Puertorican Style Stewed Eggplant

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has similar cooking properties with a healthier fat profile.

cilantro

💰Cheaper: parsley

Parsley provides a similar fresh flavor at a lower cost.

bell pepper

💰Cheaper: zucchini

Zucchini can be used as a more economical vegetable substitute.

lime juice

💰Cheaper: lemon juice

Lemon juice is a cost-effective alternative with a similar acidity.

Cut 2 pounds of eggplant into chunks and soak in water with 1 tablespoon of salt to remove bitterness.

In a large pan, heat 2 tablespoons of canola oil over medium-high heat.

Add 3 tablespoons of sofrito to the pan and stir-fry until fragrant.

Add the minced garlic and stir for a minute.

Add the chopped cilantro and 1/2 cup of tomato sauce to the pan and mix well.

Add 1/2 teaspoon of oregano, 1/4 teaspoon of cumin, and the packet of sazon; stir to combine.

Add the eggplant to the pan and stir to coat it in the sauce.

Cover the pan and reduce heat to medium-low; cook for 10 minutes, checking the water level occasionally.

After 10 minutes, check the eggplant; it should have released water and be tender.

If desired, add up to 1/2 cup of water for a saucier consistency and cook for an additional 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary