Name: Nigerian Eggplant Stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: African
Ingredients: 1 pound (450 g) Nigerian garden eggs or Thai eggplants, or Globe eggplants, ends trimmed and cut into 3/4-inch dice; 1 large zucchini (about 300 g), ends trimmed and cut into 3/4-inch dice; 4 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume; 1/2 cup (120 ml) unrefined peanut oil or red palm oil, divided, plus more as needed; 3 medium red tomatoes (about 1 1/4 pounds; 565 g total), cored and thinly sliced; 1 large red bell pepper (7 ounces; 198 g), stemmed, seeded, and cut into 3/4-inch dice; 1 medium red onion (8 ounces; 226 g), thinly sliced; 1/2 Scotch bonnet or habanero pepper, stemmed and thinly sliced; 2 teaspoons dried shrimp, rehydrated in warm water for 10 minutes and drained (see notes); 1/4 cup (55 g) smoked mackerel, deboned, skin-on (if you like), and cut into chunks, or rehydrated dried mushrooms such as shiitake (see notes); 1/2 teaspoon cayenne pepper

Nigerian Eggplant Stew

This Nigerian garden egg stew combines tender eggplant with tomatoes, zucchini, peppers, and dried shrimp for a saucy, flavorful dish. Serve with yams, plantains, rice, or bread.

1 hr total 20 min prep 40 min cook 6 231 cal

Instructions

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1 Place eggplant and zucchini in a strainer or colander set over a bowl. Season with 1 tablespoon kosher salt and toss until well combined. Let stand to drain for at least 15 minutes and up to 1 hour. Discard the liquids that collect in the bowl.
2 Once drained, in a large pot or Dutch oven, heat 1/4 cup oil on medium-low heat until shimmering. Add tomatoes, red bell peppers, onion, Scotch bonnet (to taste), and 1 teaspoon salt. Cook, stirring frequently, until softened, about 8 minutes. Transfer vegetables to a large bowl; set aside.
3 In the now-empty pot, add 1/4 cup more oil and heat over medium-low heat until shimmering. Add drained eggplant and zucchini, and cook until softened, about 8 minutes.
4 Transfer cooked eggplant and zucchini to bowl with tomato mixture and toss to combine. Transfer half of cooked vegetable mixture to a blender jar and blend, starting on low speed and increasing to high until broken down and loose. (Hold a folded kitchen towel over jar lid while blending and be careful, as the mixture is hot.)
5 Return cooked vegetables, vegetable puree, and dried shrimp to now-empty large pot or Dutch oven and cook over medium-low heat, partially covered, until warm and saucy, 5 to 7 minutes.
6 Add mackerel or mushrooms and cayenne pepper, stir, and continue to cook until eggplant is tender, 2 to 3 minutes. Season to taste with salt and more cayenne pepper, if needed. If egg sauce is still too wet, continue to cook, partially covered with lid ajar, until thickened slightly, 4 to 5 minutes. Serve.