Cooking Instructions
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Step 1
Place the
Eggplants (3)
in a strainer and toss them with
Salt (to taste)
to remove some of the bitterness and draw out the moisture. Rinse with water and pat them dry.
Step 2
Deseed and cube the
Chayote Squash (1)
.
Step 3
Preheat your oven to 400 degrees F (200 degrees C).
Step 4
In a large oven-proof pot over medium heat, add
Olive Oil (3 Tbsp)
and the eggplant.
Step 5
After about 5 minutes the eggplant should be caramelizing. Remove and set on a paper-lined plate to drain as much oil as possible.
Step 6
Turn the heat to low, and in the same pot, add the chayote squash,
Bell Peppers (2)
,
Red Onion (1)
,
Celery (1 stalk)
, and
Salt (to taste)
. Let it cook for about 10 minutes.
Step 7
Add in the
Garlic (to taste)
,
Scallions (2 stalks)
, and give it a stir. Add in
Tomato Paste (1 Tbsp)
,
Ground Black Pepper (to taste)
,
Okra (10)
,
Jamaican Callaloo (1 bunch)
,
Chard (2 bunches)
,
Tomatoes (3)
and mix everything all together.
Step 8
Add in the
Scotch Bonnet Pepper (1)
,
Fresh Thyme (to taste)
and the eggplant. Add in
GOYA® Coconut Milk (to taste)
and
Fresh Parsley (to taste)
, give it a quick stir and place it on the middle rack of the preheated oven for 25 minutes.
Step 9
Top off with
Fresh Basil (to taste)
, serve and enjoy!
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