Nigerian Eggplant Stew

Method

1. 1

   Place eggplant and zucchini in a strainer or colander set over a bowl. Season with 1 tablespoon kosher salt and toss until well combined. Let stand to drain for at least 15 minutes and up to 1 hour. Discard the liquids that collect in the bowl.

2. 2

   Once drained, in a large pot or Dutch oven, heat 1/4 cup oil on medium-low heat until shimmering. Add tomatoes, red bell peppers, onion, Scotch bonnet (to taste), and 1 teaspoon salt. Cook, stirring frequently, until softened, about 8 minutes. Transfer vegetables to a large bowl; set aside.

3. 3

   In the now-empty pot, add 1/4 cup more oil and heat over medium-low heat until shimmering. Add drained eggplant and zucchini, and cook until softened, about 8 minutes.

4. 4

   Transfer cooked eggplant and zucchini to bowl with tomato mixture and toss to combine. Transfer half of cooked vegetable mixture to a blender jar and blend, starting on low speed and increasing to high until broken down and loose. (Hold a folded kitchen towel over jar lid while blending and be careful, as the mixture is hot.)

5. 5

   Return cooked vegetables, vegetable puree, and dried shrimp to now-empty large pot or Dutch oven and cook over medium-low heat, partially covered, until warm and saucy, 5 to 7 minutes.

6. 6

   Add mackerel or mushrooms and cayenne pepper, stir, and continue to cook until eggplant is tender, 2 to 3 minutes. Season to taste with salt and more cayenne pepper, if needed. If egg sauce is still too wet, continue to cook, partially covered with lid ajar, until thickened slightly, 4 to 5 minutes. Serve.

Nutrition

calories

231 kcal

fatContent

19 g

fiberContent

4 g

sugarContent

8 g

sodiumContent

909 mg

proteinContent

4 g

cholesterolContent

3 mg

carbohydrateContent

15 g

saturatedFatContent

9 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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