This recipe is courtesy of our friend, Puerto Rican TV chef Cielito Rosado. Though the recipe calls for slicing the eggplant, it can instead be diced (which makes for less messy consumption!). Cielito says this recipe works well with okra too.
Main ingredient: 1 large eggplant, sliced
2 tablespoons olive oil (+ a little more oil for sauteing)
½ cup onion, minced
1 teaspoon garlic, ground
½ cup red bell pepper, diced small
½ cup yellow bell pepper, diced small
½ cup green bell pepper, diced small
2 cups heavy cream
¼ cup cilantro, finely chopped
cilantro leaves as garnish
grated Parmesan cheese
salt and pepper
1. Heat some olive oil in a large pan. Cook the eggplant in the oil for several minutes. Set aside.
2. In the same pan, add the 2 tablespoons of olive oil. Put in the garlic, onion and peppers and cook 2 to 3 minutes.
3. Add the eggplant, heavy cream, cilantro and salt and pepper to taste. Cook on medium heat until the sauce reduces and the eggplant is tender.
4. Add some Parmesan cheese and garnish with cilantro leaves. Serve hot.
Photo and recipe courtesy of Cielito Rosado. Used with permission.
Other recipes by Cielito Rosado:
Budín (Bread Pudding)
Frituritas de Maíz
Fried Plantain Salad
Empanadillitas de Bacalao