Nigerian Eggplant Stew

Ingredients

For 6 servings

• •1 lb (450 g) Nigerian garden eggs or Thai eggplants, or Globe eggplants, ends trimmed and cut into 3/4-inch dice
• •1 large zucchini (about 300 g), ends trimmed and cut into 3/4-inch dice
• •4 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
• •1 /2 cup (120 ml) unrefined peanut oil or red palm oil, divided, plus more as needed
• •3 medium red tomatoes (about 1 1/4 pounds; 565 g total), cored and thinly sliced
• •1 large red bell pepper (7 ounces; 198 g), stemmed, seeded, and cut into 3/4-inch dice
• •1 medium red onion (8 ounces; 226 g), thinly sliced
• •1 /2 Scotch bonnet or habanero pepper, stemmed and thinly sliced
• •2 c. à café dried shrimp, rehydrated in warm water for 10 minutes and drained (see notes)
• •1 /4 cup (55 g) smoked mackerel, deboned, skin-on (if you like), and cut into chunks, or rehydrated dried mushrooms such as shiitake (see notes)
• •1 /2 teaspoon cayenne pepper

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.