Linda Stewed Eggplant

A short stew: sofrito, eggplant and Linda Tomato Paste. Ten minutes under the lid and it is ready for rice and avocado.

Ingredients

• 2 eggplants, cubed
• ½ red onion
• 2 garlic cloves
• 1 cubanelle pepper
• ½ cup Linda Tomato Paste
• Oregano to taste
• Oil
• Linda Salt and pepper

Preparation

1. Heat the oil and sauté the garlic, onion and pepper.
2. Add the eggplant and cook until it softens.
3. Stir in Linda Tomato Paste.
4. Add a splash of water, cover and cook 8 to 10 minutes.
5. Finish with oregano. Serve with white rice and avocado.