In the Marley Kitchen...
Spicy Eggplant Stew
olive oil - 1/4 cup
2 cloves garlic, minced
2 Japanese or regular eggplants cut into large chunks
1 large yellow onion - roughly chopped
1 red bell pepper, chopped
1 medium chili pepper, or a few small Thai chilis, cut lengthwise
8-10 big leaves fresh basil
1/4 cup olives
ripe fresh tomatoes or canned tomatoes- 1 1/2 cups, roughly chopped
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon salt
Heat the olive oil in a large pan over med high heat, then add minced garlic and chilis. Fry for 30 seconds.
Then add the eggplant, bell pepper and onion. Sauté for 7-8 minutes stirring occasionally.
Add the rest of the ingredients, Stir well.
Reduce the heat to med low, cover with the lid, and cook on for 20 minutes.