Wednesday, May 04, 2005

Stewed Eggplant with Plantains

Verenjena Guisada con Platanos

I'm an awesome cook. This is a family recipe I feel like sharing. Cooking crafty right?


1 tblsp Goya Sofrito
1/4 cup of chopped green bell peppers
1/4 cup chopped yellow onions
1-2 cloves of garlic, finely chopped
1 tblsp of olive oil
1 medium-large eggplant
4-6 green plantains (green bananas can be used too)
salt and pepper
1 envelope of Goya Sazon (con culantro y achiote)
1/4 cup of tomato sauce


Large skillet with cover (I just use whatever cover I find that fits or foil haha)
4 quart pot -or- pot big enough to place the chopped plantains/whole bananas in

*Please note that A) when it comes to ingredients my English is limited, hence the pictures B) I don't work for Goya, I swear lol. I just think they're the best national brand for hispanic cooking. C) If you don't use Goya, make sure to check the label. Actually check the label anyway. Some typical spanish spices and whatnot use lard (ick) and whatnot.


Peel the eggplant and slice it. Cut the slices in half. Set aside on a plate with a pinch or two of salt.

In the meantime saute the green peppers, onions and garlic for five minutes. Stir in the tablespoon of Sofrito and the packet of Sazon. Add the eggplant and saute for about a minute. Add 1 cup of water or more. You want it to just cover the top of the eggplant. Cover the skillet and set heat on low.

Put about 7 cups of water to boil with a tiny pinch of salt.
Peel the plantains. (Some people omit this step and simply boil the plantains with skins on. I grew up peeling platanos so it's easy peasy. If you find it hard, by all means skip the peeling. Also, if you use green bananas leave the skin on and drop them in the water whole) Cut each plantain into three pieces and drop into the boiling water. Boil for 30-40 mins or until tender.

In the meantime stir the eggplant occasionally. When it starts getting tender, raise the flame to medium and remove the cover. When a lot of the water is gone, add in the tomato sauce and stir. At this point you can taste it. If it's too flavourful, fear not: the platanos will balance the dish. If it's too bland, try another tablespoon of sofrito and some salt and pepper.

When the platanos are tender, remove from water and serve with the eggplant mixture spooned over.

This is REALLY tasty. My eggplant hating family loves this dish. It's the only time I can get eggplants on the dinner table. BTW the leftovers work well in a pita, with rice and beans, whatever. Also, I usually chop up whatever cooked platanos I have left over and toss them in the eggplant mixture. It's a quick and easy lunch the next day.

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