Stewed Eggplant – Berenjena Guisada

This recipe makes a dish that can be served over rice or eaten cold as a dip with crackers or pita chips. It is very versatile. And not so hard to make. The same recipe is then used to make a souffle. It is similar to baba ganoush but more robust and Caribbean.


  • 1 large eggplant
  • 1 medium onion, chopped
  • 1 medium pepper, chopped
  • Around 5 capers
  • Around 1 tsp cilantro
  • 2 tbsp tomato paste
  • Salt pork, bacon or ham to taste (optional)
  • Salt & pepper to taste
  • About 2 tbsp olive or peanut oil
  • About 1 tbsp recaíto

Step by Step Instructions

Step 1

Peel and cut eggplant into 1 inch cubes. Place in salted water for about 30 minutes. Remove and drain on paper towels.


Step 2

Saute onions, peppers, capers, ham and recaíto until done. Add eggplant and cook for about 5 minutes.



Step 3

Add tomato paste and ½ cup water. Cook stirring occasionally for about 30 minutes or until it has the consistency of chutney.

Step 4

Serve hot as an entree or cold with Melba toast or pita chips as a dip.