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Eggplant and Tomato Stew (Guiso de Berenjena) Recipe
- 3 pounds Chinese eggplant
- 1 cup canola oil
- 1 cup finely diced red onion
- 1 cup finely diced red bell pepper
- 1/3 cup sherry vinegar
- 3 cups peeled and diced tomatoes, seeds removed
- 2 tablespoons whole cumin, toasted and ground
- 1 tablespoon whole coriander seed, toasted and ground
- 1/4 cup finely chopped cilantro
Directions:View on Chow
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