Eggplant, Watercress, Peppers and Tomato Stew is great with white rice, root vegetable or anything else you prefer.
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
2lbeggplantcut in cubes
1cupred bell peppersfinely chopped
½tablespoonlemon juicefresh lemon or lime juice
1teaspoonground black pepper
1cupwatercresscleaned, rinsed and chopped
Wash eggplant, peel off skin and cut in small cubes. Place cubes in stockpot, add enough water to cover and add salt. Cover and let cook for no more than 5 - 7 minutes. Make sure the pieces do not overcook. Remove from water and mash eggplant and put aside.
Heat oil in a saucepan over medium heat and add garlic, tomatoes, onion and peppers. Stirring occasionally, let mixture fry about 2 - 3 minutes. Add eggplant, continue stirring and make sure all ingredients are well blended. Add oregano, lemon juice, black pepper and salt to taste. Let cook stirring occasionally so eggplant does not stick to pan about 3 -4 minutes. Serve hot with bread, grains or pasta.
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