Recipe - James Buckles Eggplant Stew

One half cup Vegetable oil
1 md Onion; peeled and cut or sliced up
1 Habanero peppers; (or
more/less to taste!) (up to
2)
1 cup Tomato sauce
One fourth cup Tomato paste
1 Tomato; cut or sliced up
2 Cooked chicken breasts;
(OPTIONAL)
1 cup Broth of choice
1 lg Eggplant; peeled and cut in
chunks
One half pound Okra; cut or sliced up into 1inch
pieces
1 Green bell pepper; seeded
and cut or sliced up into broad
strips

(from Chicago Tribune, July 98)

1. Heat oil in a highsided skillet over mediumhigh heat. Add onion and
cook until soft, without browning, 4 to 5 minutes. Meanwhile, in a blender
or food processor, combine 1 or 2 habaneros and One half cup tomato sauce and
blend until smooth.

2. Pour the puree into the skillet along with remaining tomato sauce and
tomato paste. Cook at a brisk simmer for 57 minutes.

3. Add the cut or sliced up tomato and chicken (if using) and cook 5 minutes; add 1
cup of broth and simmer 10 minutes more.

4. Add the eggplant and additional broth or water just to the top of the
vegetables. Partially cover the pan and cook 10 minutes.

5. Add the okra and bell pepper slices, cover the pan and cook 810
minutes, or until okra is just tender and the pepper slices are soft.

Serve in bowls as is or over rice.

Suggestions for variation: use smoked fish or shrimp instead of chicken or
add spinach.

Posted to CHILEHEADS DIGEST by AB Garbot mango@uss.net on Mar 22, 1999,
converted by MM_Buster v2.0l.