Shrimp and Eggplant (Ghana)

Ingredients:

1 medium eggplant, cubed
1 cup boiling water
1 tsp. salt
2 medium tomatoes, chopped
1 bunch green onions, chopped
2 medium jalapenos, chopped
2 Tbsp. olive oil
1 pound large shrimp
1/2 tsp. Salt
1/2 tsp. ginger, finely chopped
2 Tbsp. tomato paste
chopped parsley, for garnish

Instructions:

Drop the eggplant into a pan of boiling water and salt. Cover and cook until tender, about 15 minutes. Drain the eggplant and set aside.

Saute the tomatoes, green onions and jalapenos in oil for 7 minutes, then add the shrimp and cook until the shrimps turn pink. Add the salt, ginger and tomato paste and mix well. Add the eggplant, stir well, and sprinkle with parsley. Serve immediately.

Recipe adapted from “West African Cook Book,” by Ellen Gibson Wilson.