Bell peppers, Tomato and Stew
Eggplant stew – A lovely and refreshing choice for a family meal. This Vibrant color, robustly flavored Eggplant stew is loaded with Onions, Red bell peppers, Yellow bell peppers, Green bell peppers, and Scallions.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 EggPlant
- 3 Tbsp Olive Oil
- 1/2 Cup Diced Red Bell Pepper
- 1/2 Cup Diced Greed Bell Peper
- 1/2 Cup Diced Yellow Bell Pepper
- 4 Ripe Tomatoes
- 1 Onion
- 2 Green Onions
- 1/4 lb Smoked Salmon Fish
- 2 Tsp Paprika
- 1 Tsp Red pepper flakes
- 1 Cup Chicken Stock
- 2 Cloves Garlic
- 1 Tsp Bouillon powder (Optional)
- Salt
- Black Pepper
Instructions
- 1
Trim the stem of the Garden Egg and cut into small Cubes.
- 2
Pour the cut Garden Egg in a glass bowl, sprinkle with some Salt and pour hot water over it and leave it to soak for 5 to 10 minutes.
- 3
Meanwhile, preheat the Olive oil in a skillet, add the Diced Onions and cook till it becomes translucent about 3 to 5 minutes
- 4
Add the Chili Flakes and minced Garlic cook for another 2 minutes
- 5
Stir in the Diced Tomatoes, and season with Salt, Paprika and Black Pepper. Cover it up and leave to simmer for another 3 to 5 minutes
- 6
Add the Smoked Fish (Seasoning Cube) and stir in the stock. Then, add the Garden Egg, mix well and leave to cook for about 10 to 15 minutes until the pulp becomes tender.