Guisado is a cooking catchall term used to describe a stir-fry of sorts. It consists of a bunch of ingredients thrown into a pan with spices. Basically when your dish doesn’t fit into any other category and it involves an open flame-guess what! You just made a guisado.
And a guisado I made. I enjoy eggplant and am always looking for new ways to make it so I decided to make a delicious spicy eggplant guisado. The heat of the chipotle pepper complements the eggplant beautifully. And of course tomatoes complement EVERYTHING in my book so why not throw the three in a pan and whip up a quick hearty meal? Yup, why not?
WHAT YOU NEED:
– ½ onion, chopped;
– 1 eggplant;
-2 cloves of garlic, finely chopped;
– ½ cup of white wine;
-2 cans of fire-roasted tomatoes;
– 1 teaspoon of ground cumin;
– ½ tablespoon chile powder;
– 1-2 chipotle peppers plus 1 teaspoon of adobo sauce from the peppers;
WHAT YOU DO:
Wash eggplant and slice into thick (¼ inch or so) slices. Place slices on a wire cooling rack. Sprinkle salt on both sides of eggplant slices and let eggplant sit for at least fifteen minutes. The eggplant will release some of the bitterness. You will see the liquid come up the surface of the eggplant.
Pat dry with a paper towel and move slices over to cutting board. Rough chop eggplant. In a large sauté pan heat oil to medium heat. Add onion and sauté for about 5 minutes or until transparent. Add eggplant and continue cooking until eggplant becomes soft. Add more oil as necessary. Eggplant tends to absorb a lot of oil. Toss in garlic and stir. Next, deglaze the pan with the white wine, making sure to scrape all the goodness off the bottom of the pan. Add tomatoes, cumin, chile powder, chipotle peppers and adobo sauce. Let simmer for 15 minutes for flavors to meld. Serve with tortilla chips (maybe some homemade cumin chips) or warm tortillas.