This weekend looks like we’ll be trying eggplant and tomato stew with the harvest from my father-in-laws garden. It’s vegan friendly too! 
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That one does look good, let us know how it goes!
Will do! Management has me making it tonight.
shiat! that does look like a scrumptious recipe. just need to get a hold of some eggplant. we’ve been discussing growing eggplant next season. but we do have plenty of tomatoes. yum!
Verdict: Capital D-elicious!
I made some minor tweaks to reflect what we had in the house and to better suit our palates. Swapped out the sherry vinegar for cider (like how it works with cumin) and swapped red bell pepper for a handful of New Mexico peppers (500-1k Scovilles) to give a little kick (and because we had no bell pepper).
Super easy to make. Wicked quick to cook. Very flexible dish.
I recommend serving it with queso fresco corn arepas (you can use mozzarella in a pinch, I did!).
Who knew vegetables could be so filling? I probably didn’t need those two biscuits I ate with it!
Great recipe!
Seriously! We’ve become a little obsessed with the dish, this weekend we had it again this time including fresh mushrooms into the dish. We served it over some thick Portuguese bread, toasted and buttered, along with a little fried linguica sliced into it. Mmmm….