Antiguan Stewed Eggplant and Okra

Name: Antiguan Stewed Eggplant and Okra
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 40 ml Vegetable Oil; 160 g Onion (finely chopped); 15 g Garlic (finely chopped); 1 pcs Scotch Bonnet Chili (finely chopped); 550 g Eggplant (cut into small cubes); 250 g Okra (sliced); 300 g Tomato (chopped); 30 g Tomato Paste; 6 g Fresh Thyme; 8 g Salt; 2 g Black Pepper; 250 ml Water

This Antiguan-style vegetable stew cooks eggplant, okra, tomato, thyme, and chile until tender. It is presented as a home-style variation rather than labeled as a specific canonical dish.

Prep

20m

Cook

35m

Serves

Estimated

Nutrition

Per serving

181kcal

Calories

Protein

10g

Fat

23g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

40ml
Vegetable Oil
160g
Onion (finely chopped)
15g
Garlic (finely chopped)
1pcs
Scotch Bonnet Chili (finely chopped)
550g
Eggplant (cut into small cubes)
250g
Okra (sliced)
300g
Tomato (chopped)
30g
Tomato Paste
6g
Fresh Thyme
8g
Salt
2g
Black Pepper
250ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Heat the vegetable oil in a pot over medium heat. Add the onion and cook until softened.
02
Stir in the garlic and scotch bonnet chili and cook briefly until fragrant.
03
Add the eggplant and cook, stirring often, until it starts to soften and absorb the oil.
04
Add the tomato and tomato paste and cook until the tomato begins to break down.
05
Stir in the okra, fresh thyme, salt, black pepper, and water.
06
Cover and simmer gently until the eggplant and okra are tender and the stew is thick and spoonable.
07
Serve warm as a side dish.

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