Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and dice 2 large eggplants into 1-inch cubes, sprinkle with 1 teaspoon of salt, and let them sit in a colander for 20 minutes to drain excess moisture, then pat them dry with paper towels.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 medium finely diced red onion and 1 large finely diced red bell pepper, cooking until softened for about 8-10 minutes.

3. 3

   Stir in 4 minced garlic cloves and 2 medium finely diced ripe tomatoes, cooking for an additional 5 minutes until the tomatoes begin to break down.

4. 4

   Add 1 teaspoon of ground cumin and 0.5 teaspoon of annatto powder to the pot, mixing well with the vegetable mixture and cooking for 1 minute until fragrant.

5. 5

   Introduce the patted dry eggplant cubes to the pot, tossing them to coat with the sofrito mixture, and cook for 5 minutes, allowing them to absorb flavors.

6. 6

   Pour in 2 cups of vegetable broth, season with 0.5 teaspoon of black pepper, bring the mixture to a gentle simmer, then reduce heat to low, cover the pot, and braise for 25-30 minutes until the eggplant is very tender.

7. 7

   Remove the pot from heat, stir in 0.25 cup of fresh chopped cilantro, taste and adjust salt if necessary, and let it rest for a few minutes before serving.