Plantain and Eggplant Stew
A rich and comforting one-pot dish with sweet plantains and tender eggplant
Why This Recipe Works
This all-in-one stew is incredibly comforting and simple to assemble. You can easily make it your own by swapping the plantains for root vegetables like sweet potatoes or yams.
Instructions
Heat the oil in a heavy-bottomed pot over medium heat until it shimmers. Add the onion and sauté for about 8 minutes until softened and translucent.
Stir in the eggplant, garlic powder, cumin, and paprika. Cook for about 10 minutes, stirring occasionally, until the eggplant is golden brown and fragrant.
Add the tomatoes, tomato paste, bay leaf, and sugar, then season with salt and pepper. Simmer for 30 minutes until the sauce has thickened.
Bring a pot of salted water to a boil and add the plantain slices. Cook for about 10 minutes until the plantains are tender but still hold their shape.
Gently fold the plantains into the stew to avoid breaking them. Reduce the heat to low and cook for 5 minutes to let the flavors meld, then serve while hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days. Freezes well for 2 months.
Can I make this ahead of time?
The stew can be made 1-2 days in advance. Store it in the refrigerator and reheat before serving. Add the cooked plantains just before serving.
