Entula (Ugandan Eggplant Stew)
Entula is a Ugandan eggplant stew built on a pot of mixed vegetables and a simple spice blend. Two large eggplants give it a soft, earthy body, while potatoes and carrots keep it substantial. Curry powder, cumin, coriander and turmeric go in with the vegetables, so everything simmers in the same seasoned broth. It needs no meat, and it is traditionally spooned over rice, matooke or posho.
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onions and cook until they turn translucent.
Stir in the garlic and ginger and cook for about a minute, until the pot smells fragrant.
Add the eggplants, tomatoes, bell peppers, carrots, zucchini and potatoes, and stir so the vegetables are evenly mixed.
Sprinkle over the curry powder, cumin, coriander, turmeric and chile powder if you are using it. Season with salt and pepper.
Pour in the broth or water so it covers the vegetables. Bring to a boil, then turn the heat down to a simmer.
Cover the pot and cook for about 20 to 25 minutes, until the vegetables are tender and the flavors have come together.
Taste and adjust the seasoning. Serve hot, topped with chopped cilantro or parsley.
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