Recipe(tried): Berenjena Guisada (Eggplant Stew) - Hello dear Beth. That was just the answer that I was waiting for!

You have made me laugh. Anyway, I am almost sure that it contained desalted, boiled & shredded Cod. The thruth is that COD prepared by an experienced cook does not taste fishy, nor salty & if shredded it is less noticeable than chicken.

Curry is almost never used in Cuba, Dominican Republic & Puerto Rico. In the small Antilles it is used because they have a big Indian (Hindu)heritage. Not us dear! They do not use Turmeric either. Why? Because we have the wonderful ANNATO & SAFFRON, brought to us by the Spaniards & their Moorish invaders ancestors, that give the best color, aroma & taste.

I am going to give you a recipe from my Dominican Republic Book, by Sylvia H. de Pou "Mujer 2000".

BERENJENA GUISADA (Eggplant Stew)
(Translation is mine)

4 big eggplants, cubed (Can be peeled but I like them just cubed with the peel on)
2 Tb of olive oil
1 can of chopped tomatoes
1 chopped onion
1 chopped red pepper
3 garlic cloves, mashed
1/4 cup chopped cilantro (fresh)
1 Tb tomato paste (optional)
1 envelope of Zaz n con Culantro & Achiote (this will provide the bright yellow color & a special flavor)
1 tb vinegar (cider)
Salt & pepper to taste
2 cups of water or less if necessary.

Saut all the vegetables in the oil. Add the tomato paste, Zaz n con Culantro y Achiote & the water. When it begins to boil, lower the heat & add the vinegar, remaining water & salt 7 Pepper. Check the seasoning & cook covere until it has the right texture & a glorious orange color. Serve with shredded Parmesan, for an optional garnish. It can be served over white rice or over mashed potatoes or pasta.