Sauce Pimente for Aloco

Heat oil in a large pot or deep skillet over medium-high heat until shimmering, about 2 minutes.

Add diced onion to the hot oil and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.

Stir in crushed garlic and diced hot peppers, cooking for 1 minute until fragrant.

Coarsely chop or grate the tomato and add it to the pot, stirring well to combine with the aromatics.

Add the eggplant pieces to the pot and stir to coat with the oil and tomato mixture.

Crumble or dissolve the bouillon cube into the sauce, stirring to distribute evenly throughout.

Season with salt to taste, then reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally.

Continue cooking until the eggplant is very soft and the sauce has thickened slightly and darkened in color, with the flavors well melded.

Taste and adjust salt if needed, then serve hot as an accompaniment to aloco (fried plantains).