Eggplant and Tomato Stew (Guiso de Berenjena)
"A tasty Cuban dish from Chicago chef Randy Zweiban. Game plan: Chef Zweiban prefers slender Chinese eggplant with pale purple skin because it doesn’t need to be peeled and doesn’t have a bitter flavor, but you can substitute regular eggplant. For regular eggplant, salt the pieces, set them in a colander to drain, and place a weight on them (a small bowl works) for 15 minutes to 1 hour. Pat them dry with paper towels before using...."
INGREDIENTS
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3 pounds Chinese eggplant
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1 cup canola oil
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1 cup finely diced red onion
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1 cup finely diced red bell pepper
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1/3 cup sherry vinegar
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3 cups peeled and diced tomatoes, seeds removed
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2 tablespoons whole cumin, toasted and ground
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1 tablespoon whole coriander seed, toasted and ground
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1/4 cup finely chopped cilantro
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