Ingredients
- 3 tablespoons of vegetable oil
- 6 small eggplants or 3 large eggplants
- 1 ½ teaspoons salt
- 1 pound tomatoes diced (2 cans of diced tomatoes)
- 1 pepper
- 2 teaspoons vinegar
- 1 large onion diced
- 3 garlic cloves mashed
- ¼ cup parsley chopped
- ¼ cup cilantro chopped
- 2 bay leaves
- 2 tablespoons tomato paste
- ½ cup of water
- Salt and pepper to taste
Instructions
- Put the eggplants directly on the fire on your stove. When the side on the fire has blackened turn, and repeat until the whole eggplant has turned black.
- Immediately put all the eggplants in a large bowl and cover with plastic wrap and let cool down, about 15 minutes. Using a spoon, remove all the pulp and discard the peel. Mash the eggplant flesh with a fork and reserve.
- In a skillet or pan heat the oil and cook the onions, peppers and garlic until they turn soft, about 7 minutes or so. Add tomatoes and tomatoes paste. Let the tomatoes simmer for 5 minutes then add the eggplants, cilantro, bay leaves and parsley. Taste and rectify seasoning.
- Here in the DR we serve this eggplants with white rice and tostones. Enjoy
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