Eggplant - How to Make Eggplant Stew (Berenjenas Guisadas) Recipe [Episode 124]

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth can be healthier and more flavorful.

bay leaves

💰Cheaper: dried basil

Dried basil can provide a similar aromatic quality.

Peel and cut 2 large eggplants into cubes.

In a large wok, fry 2 strips of bacon until crispy.

Use the bacon fat to prepare the ingredients, or substitute with olive oil.

Add 1 large chopped yellow onion and sauté until transparent.

Add 1 diced Cuban pepper and cook for 1-2 minutes.

Stir in 5 mashed garlic cloves.

Add 1 tablespoon of tomato paste and 1 cup of diced tomatoes.

Mix in 1 tablespoon of capers, 1 tablespoon of ground cumin, and 1/2 tablespoon of dried oregano.

Add the eggplants and mix well.

Sprinkle 2 tablespoons of chopped fresh cilantro and mix again.

Pour in 1/2 cup of chicken broth and sprinkle with salt.

Lower the temperature to medium and let cook for 15-20 minutes, stirring frequently until the eggplant is translucent.

Cooking Techniques

Equipment Needed

Spice Level: