Jénae Joseph is a BSCAH Green Teen who helps to maintain our urban community garden. This experience has inspired her return to her Guyanese traditions of home-cooked, healthy meals. Here is one dish from her collection!
Directions: Soak the eggplant cubes in a bowl of water for 2 minutes. Squeeze excess water out of the eggplant and leave it in a separate bowl for later. Meanwhile, heat a tablespoon of olive oil in a frying pan. Add the onion, garlic, tomato, bell pepper and scallion, and saute for several minutes until the vegetables begin to soften. Add the eggplant to the pan, season to taste with salt, pepper and any other spices you prefer, and stir thoroughly. Cover the pan and cook on low heat for several more minutes, until the vegetables are fully cooked. Enjoy!