Berenjena guisada

Salt the aubergine

Toss the cubed aubergines with half a teaspoon of the salt and let them sit in a colander for about 15 minutes to draw out excess moisture. Rinse well and pat dry with a towel.

• 2 large aubergines aubergines
• ½ tsp salt

✅ C'est prêt quand : the aubergine looks slightly moist on the surface and feels softer than before

Make the sofrito

Heat the vegetable oil in a large pot over medium heat. Add the onion, green pepper, red pepper and garlic, and cook for about 5 minutes, stirring often, until the onion turns soft and translucent.

• 3 tbsp vegetable oil
• 1 onion
• 1 green pepper
• ½ red pepper
• 4 cloves garlic

✅ C'est prêt quand : the onion is soft and translucent and the peppers have softened

Add the tomato

Stir in the tomatoes, tomato paste and oregano. Keep the heat at medium and cook for about 3 minutes, stirring, until the tomatoes break down and the mixture thickens slightly.

• 2 tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano

✅ C'est prêt quand : the sauce looks thick and jammy with no large tomato chunks left

Stew the aubergine

Add the salted aubergines, the water and the remaining salt to the pot. Cover, lower the heat to a gentle simmer and cook for about 15 minutes, stirring occasionally, until the aubergine is very soft.

• 2 large aubergines (salted) aubergines
• 200 ml water
• ¾ tsp salt

✅ C'est prêt quand : the aubergine is fork-tender and almost falling apart

Serve

Stir in the fresh coriander and serve hot with white rice.

• 2 tbsp coriander
• to serve white rice