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Receta James Buckle's Eggplant Stew
by Global Cookbook

James Buckle's Eggplant Stew
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Ingredientes

  • 1/2 c. Vegetable oil
  • 1 med Onion, peeled and sliced
  • 1 x Habanero peppers, (or possibly more/less to taste!) (up to 2)
  • 1 c. Tomato sauce
  • 1/4 c. Tomato paste
  • 1 x Tomato, sliced
  • 2 x Cooked chicken breasts, (OPTIONAL)
  • 1 c. Broth of choice
  • 1 lrg Eggplant, peeled and cut in chunks
  • 1/2 lb Okra, sliced into 1-inch pcs
  • 1 x Green bell pepper, seeded and sliced into broad strips

Direcciones

  1. Heat oil in a high-sided skillet over medium-high heat. Add in onion and cook till soft, without browning, 4 to 5 min. Meanwhile, in a blender or possibly food processor, combine 1 or possibly 2 habaneros and 1/2 c. tomato sauce and blend till smooth.
  2. Pour the puree into the skillet along with remaining tomato sauce and tomato paste. Cook at a brisk simmer for 5-7 min.
  3. Add in the sliced tomato and chicken (if using) and cook 5 min; add in 1 c. of broth and simmer 10 min more.
  4. Add in the eggplant and additional broth or possibly water just to the top of the vegetables. Partially cover the pan and cook 10 min.
  5. Add in the okra and bell pepper slices, cover the pan and cook 8-10 min, or possibly till okra is just tender and the pepper slices are soft.
  6. Serve in bowls as is or possibly over rice.
  7. Suggestions for variation: use smoked fish or possibly shrimp instead of chicken or possibly add in spinach.