2 medium-to-large eggplants, cut into bite-sized pieces
1 1/2 cups olive oil
1 teaspoon salt
1 teaspoon black pepper
8 cloves garlic, minced (divided use)
2 (or more) jalapeņo peppers, not seeded and chopped
1 Tablespoon minced fresh ginger root
1 small bunch cilantro (about 1 cup), finely chopped
juice of 1 large lemon or 4 key limes
1 Tablespoon cumin
1 Tablespoon paprika
1 teaspoon turmeric
In a large skillet or saute pan over medium heat, saute the eggplant in the
olive oil, salt and black pepper for about 5 minutes, stirring constantly.
Then mix together half the garlic and all the other ingredients in a
separate bowl, and stir them into the eggplant. Cook for about 10 minutes,
stirring occasionally; and then reduce the heat to low, and simmer
uncovered for 20-30 minutes, or until the eggplant is completely soft. Add
the rest of the garlic, stir for a minute or two, and remove from the heat.
Cover, and let the stew cool to room temperature. Serve with a slotted
spoon to drain off some of the excess olive oil. Serve it either as it is
or as a type of dip with pita bread. Makes about 4-6 servings.