RCI-SF.005.0019.001
Eggplant Sauce
In the Ivory Coast, white and yellow eggplant are used in "light sauce" with plantains and fish, and in Eggplant sauce. Serve with rice, foutou (mashed yams or plantains), etc.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 100 g
- 500 g
- 500 g
- 8 to 9 unit
- 200 g
- a few taro leaves cut into strips1 unit
- 10 g
- 1 unit
Method
1
Heat cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2
Slice the onions thinly and add them to the hot oil, stirring frequently until they become translucent and softened, about 3-4 minutes.
3
Cut the fresh fish into large chunks and add to the pot with the onions, stirring gently to coat with oil and cook for 2-3 minutes until partially seared.
3 minutes
4
Cut the peeled eggplant into 1-inch cubes and add to the pot along with the seeded tomatoes, stirring to combine all ingredients.
5
Slice the chili pepper and add it to the pot with the taro leaves strips, stirring well to distribute the flavors throughout the sauce.
6
Trim the okra and add them whole to the pot, stirring gently to avoid breaking them.
7
Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the eggplant is completely tender, the fish is cooked through, and the sauce has thickened, about 20-25 minutes.
25 minutes
8
Taste and adjust seasoning as needed, then serve the eggplant sauce hot with rice or other grains.