- 3 Large Eggplants
- 1 Onion Sliced
- ¼ Red Bell Pepper
- 2-3 Garlic Cloves
- 1 tbs Sazón
- ¼ tsp Orégano
- Black Pepper to Taste
- ½ tbs Adobo
- 1 tbs Sopita
- 1 Fresh Lime
- 2 tbs Tomato Paste
- ½ cup water
- 1 tsp White Vinegar
- Slice onions, peppers, and garlic. Set aside
- Peel and dice eggplant and add into large mixing bowl
- Add water and salt. Let eggplant sit in water for 5-10 minutes. The longer you let eggplant sit in water the more seeds it will release.
- As eggplant is sitting in water, feel free to massage eggplant to loosen seeds as well. Up to you how long you would like to let eggplant sit. Do not exceed 20 mins.
- Once eggplant is done soaking in water, rinse water from mixing bowl
- In medium sauce with deep sides, add oil and heat on medium flame
- Add eggplants along with 1/2 cup of water. If all of your eggplants don't fit into the pot at one time, no worries. You can always add the eggplant later once there is some room
- As eggplant begins to soften, mash eggplants. Continue to mash and stir until eggplant forms somewhat of a puree/paste. Eggplants should start to look a bit like Baba-Ganoush
- Once eggplants are all mashed, add onions, peppers, garlic and vinegar. Mix and let simmer for 2 minutes
- Now add Adobo, Sopita, Black Pepper, Oregano, and Sazon. Mix until well combined.
- Now add tomato paste and mix in well until tomato paste is fully worked into eggplant
- Once tomato paste is fully combined, taste to make sure eggplant is good on all seasoning. Adjust to your taste. Finish off my squeezing a fresh lime over stewed eggplant.
If you'd like to make this dish 100% Vegan, feel free to substitute the Sopita- Chicken Bouillon Cube for more Adobo or your favorite seasoning salt. Enjoy this dish with Cassabe, Mangu, White Rice, or Boiled Yuca.