Berenjenas Guisadas-Stewed Eggplants

Rich in nutrients, low calorie, vitamins, minerals and fiber…to top it all of delicious!


2 medium to large eggplants (whichever you please)

2-3 strips of turkey or pork bacon, cooked and crumbled

1/4 of each of the following bell peppers: red, green, orange and yellow, diced

3 plum tomatoes diced

1/2 red onion chopped

3 Tbs of chopped cilantro

2 Tbs of capers

1 Tbs garlic powder

1 Tbs of paprika

1 Tbs of dried oregano

1/2 cup of S o f r i t o

1/2 cup of salt & 3 litters of water


Peel, diced your eggplants and place in a glass pan. Add salt and water…. Using your hands, lightly squeeze your eggplant pieces. Let it sit 15-20 minutes in the salt water. This will help take away the side, greenish taste.

Drain well and remove as much water as possible.

In a non stick skillet, warm 1 Tbs of olive oil. Add your eggplant and stir. Sauté for approximately 5-7 minutes. Add your sofrito, garlic, oregano, paprika. Stir well and allow it to mix in for 5 minutes.

To your seasoned eggplant, add all your diced peppers, onions, capers and tomatoes. Mix well and top with bacon, tomato paste and cilantro. Add 1/2 cup of water and simmer covered for for 7 minutes.

Serve with a side of quinoa, rice or just alone , enjoy!!

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