Entula (Ugandan Eggplant Stew)

• 2 large eggplants, diced
• 1 cup diced tomatoes
• 1 cup diced onions
• 1 cup diced bell peppers (any color)
• 1 cup diced carrots
• 1 cup diced zucchini or squash
• 1 cup diced potatoes
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons vegetable oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon chile powder (optional, for heat)
• 2 cups vegetable broth or water
• Salt to taste
• Pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)

Ingredients for 4 servings (2.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onions and sauté until they become translucent.

   OvenStovetop
2. 2

   Stir in the minced garlic and grated ginger, and sauté for another minute until the mixture becomes aromatic.

3. 3

   Add the diced eggplants, tomatoes, bell peppers, carrots, zucchini, and potatoes to the pot. Mix well to combine all the vegetables.

4. 4

   Sprinkle the curry powder, ground cumin, ground coriander, ground turmeric, and chili powder (if using) over the vegetables. Season with salt and pepper to taste.

5. 5

   Pour the vegetable broth or water into the pot, covering the vegetables. Bring the mixture to a boil, then reduce the heat to a simmer.

   Stovetop
6. 6

   Cover the pot and let the stew cook for about 20–25 minutes or until the vegetables are tender and the flavors have melded together.

7. 7

   Once the stew is ready, adjust the seasoning if needed.

8. 8

   Serve hot, garnished with fresh chopped cilantro or parsley for an extra burst of flavor.