Entula (ugandan Eggplant Stew)

Ingredients

• 2 large eggplants
• 1 cup tomatoes
• 1 cup onions
• 1 cup bell peppers
• 1 cup carrots
• 1 cup zucchini
• 1 cup potatoes
• 3 cloves garlic
• 1- inch piece of ginger
• 2 tablespoons vegetable oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon chile powder
• 2 cups vegetable broth
• to taste cilantro

Steps

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. Add the diced onions.
3. Sauté until they become translucent.
4. Stir in the minced garlic and grated ginger.
5. Sauté for another minute until the mixture becomes aromatic.
6. Add the diced eggplants, tomatoes, bell peppers, carrots, zucchini, and potatoes to the pot.
7. Mix well to combine all the vegetables.
8. Sprinkle the curry powder, ground cumin, ground coriander, ground turmeric, and chili powder (if using) over the vegetables.
9. Season with salt and pepper to taste.
10. Pour the vegetable broth or water into the pot, covering the vegetables.
11. Bring the mixture to a boil.
12. Then reduce the heat to a simmer.
13. Cover the pot.
14. Let the stew cook for about 20–25 minutes or until the vegetables are tender and the flavors have melded together.
15. Once the stew is ready, adjust the seasoning if needed.
16. Serve hot, garnished with fresh chopped cilantro or parsley for an extra burst of flavor.