Eggplant and Tomato Stew (Guiso de Berenjena)
- 3 pounds Chinese eggplant
- 1 cup canola oil
- 1 cup finely diced red onion
- 1 cup finely diced red bell pepper
- 1/3 cup sherry vinegar
- 3 cups peeled and diced tomatoes, seeds removed
- 2 tablespoons whole cumin, toasted and ground
- 1 tablespoon whole coriander seed, toasted and ground
- 1/4 cup finely chopped cilantro
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Chinese eggplant (3 pounds)
- Cilantro (1/4 cup)
- Cumin, whole toasted and ground (2 tablespoons)
- Red bell pepper (1 cup)
- Red onion (1 cup)
- Tomatoes (3 cups)
- Condiments
- Sherry vinegar (1/3 cup)
- Cooking & Baking
- Canola oil (1 cup)
- Coriander seed, whole toasted and ground (1 tablespoon)
Preparation
Read recipe preparation on chow.com
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Published September 16, 2006 (6 years ago).
8 people saved this recipe.
