Berenjena Guisada Dominicana | Stewed Eggplant

Instructions

1. Slice onions, peppers, and garlic. Set aside
2. Peel and dice eggplant and add into large mixing bowl
3. 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.
4. 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.
5. Once eggplant is done soaking in water, rinse water from mixing bowl
6. In medium sauce with deep sides, add oil and heat on medium flame
7. 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
8. 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
9. Once eggplants are all mashed, add onions, peppers, garlic and vinegar. Mix and let simmer for 2 minutes
10. Now add Adobo, Sopita, Black Pepper, Oregano, and Sazon. Mix until well combined.
11. Now add tomato paste and mix in well until tomato paste is fully worked into eggplant
12. 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.