This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.
Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.
1 medium eggplant (1 to 1 1/4 lbs)
1 tsp salt
1 Tbsp vegetable oil
2 cups chopped onions
3/4 cup chopped green onions, divided
3 large fresh thyme sprigs
2 garlic cloves, chopped
1 tsp ground allspice
1/2 Scotch bonnet chile or haberano chile, seeded, minced (1/2 tsp)
1 131/2- to 14-oz can unsweetened coconut milk
1 14-oz red-skinned sweet potato, peeled, cut into 3/4-inch pieces
2 carrots, peeled, coarsely grated
1 green bell pepper, coarsely chopped
1 cup (or more) water
4 cups coarsely chopped green cabbage (from about 1/4 large head)
2 cups fresh corn kernels (from 2 ears of corn) or 2 cups frozen corn kernels
8 fresh okra pods, trimmed (optional)
Place eggplant in colander set over bowl. Sprinkle with 1 tsp salt and let stand 20 minutes. Rinse and drain.
Heat oil in heavy large pot over medium-high heat. Add onions, 1/2 cup green onions, thyme, garlic, allspice, and chile. Saute until onions are tender, about 8 minutes. Add coconut milk and simmer 3 minutes. Add sweet potato, carrots, bell pepper, and 1 cup water and bring to simmer. Sprinkle with salt and pepper. Cover and simmer until vegetables are almost tender, stirring occasionally, about 10 minutes.
Add eggplant, cabbage, corn, and okra, if desired, to vegetable mixture. Add enough water to partially cover vegetables. Cover and simmer until all vegetables are tender and mixture is thick and creamy, stirring often and adding more water by 1/4 cupfuls if liquid is too thick, about 15 minutes longer. Season to taste with salt and pepper. Transfer stew to bowl and sprinkle with remaining 1/4 cup green onions and serve.
Serves 4 to 6.
From Bon Appetit, May 2006.