The smell of roasted eggplants bings back so many childhood memories especially during the lent season. My mother would place the eggplant over the stove burner and rotated it as needed until the skin blacked and cracked exposing the flesh hiding inside. It was the closest to how she would make it back home on a fogon (wood burning stove).
I began just like mom would, roasting the eggplant on the stove top until charred. This process took about 8-10 minutes over medium heat (rotating using tongs). I then placed the eggplant in a bowl, covered it with cling wrap and let it sit for ten minutes until the skin loosens. This process helps with removing the skin while still keeping the eggplant intact if needed. In this recipe I went head and cut the steamed eggplants into smushy cubes.
In a sauce pan with oil I combined onions, bell peppers and, garlic until soft. I then added the roasted eggplant, tomato sauce, water to loosen the stew and sazon because let’s be real what’s a dish sin sazon? Lol
To reduce the acidity in the dish I added a bit of sugar, salt and pepper to taste and allowed it to simmer on low for 3-4 minutes, stirring as needed.
This is a relatively easy dish to make on a weeknight, it’s vegetarian 🌱, filled with flavors and easy to pair. It can be enjoyed with platanoes, rice, in wraps or simple on its own. This recipe can be altered to anyones preference by removing any ingredients without sacrificing taste. If your family has a different stew eggplant recipe share it with us on the comments below.
1 large eggplant
2 tbsp oil
1/4 red onion diced
1/3 cup mixed bell peppers diced
3 garlic cloves minced
1/4 cup tomato sauce
1/4 cup water
2 tsp adobo
1/2 tsp sugar
salt and black pepper to taste
chopped parsley for garnish
Watch me make this: