So what is the ‘surprise’? Probably the pack of heat that this recipe delivers I used a whole scotch bonnet this time but would probably reduce that to 1/2 the next time I make this. It was a hit with my mom tho
Unfortunately my digital camera has officially passed away so I have had to use my cameraphone to take shots As I clear out my backlog of recipes you’ll see a mix of cameraphone and digicam pics, so don’t be confused I’m currently trolling ebay, ubid and overstock.com to try and find something reasonable to replace it. If you want to contribute to my camera fund I’d be thrilled (the exchange rate of the TT dollar to the US is very lame )
Serving Size: 6
1/2 cup extra-virgin olive oil
1 1/2 lb. low-starch potatoes, scrubbed and cut into 3/4-inch dice, about 3 cups
2 medium eggplant, peeled and cut into 3/4-inch dice
3 large red bell peppers, cut into 3/4-inch pieces
1 poblano or other mild fresh green chile, cut into 3/4-inch pieces
1 medium onion, cut into 3/4-inch dice
6 cloves garlic
1 tablespoon sweet paprika
1 teaspoon ground cumin
cayenne to taste
1/3 cup fresh lemon juice
Heat a very large skillet or a Dutch oven over medium-high heat and coat it with about 3 tbsps. of the olive oil; reserve the rest for the sauce. Add the potatoes and saute until they start to brown a bit around the edges, about 10 minutes. Raise the heat to high and add the eggplant, peppers, chile, and onion. Season with a little salt. Continue to saut?É¬© a few more minutes. Add about 1/4 cup water, cover the pan, and turn down the heat to a vigorous simmer. Braise until all the vegetables are tender when poked with a knife, especially the potatoes and eggplant, 15 to 25 minutes. During braising, be sure to stir and scoop the vegetables so they don’t stick to the pan.
Meanwhile, make the sauce. Using a mortar and pestle or a food processor, smash or pur?É¬©e the garlic with 1/2 tsp. salt, the paprika, cumin, and cayenne to make a smooth paste. Add the lemon juice and the remaining olive oil.
If any liquid remains in the pan when the vegetables are cooked, remove the cover, turn up the heat, and boil it off. Then turn off the heat, add the sauce to the skillet, and stir to coat all the vegetables. Taste for seasoning and add more salt, lemon, or cayenne to taste. Serve hot.