Pour in the coconut milk and vegetable stock, then add the tamarind paste and bay leaves. Stir well and bring to a boil, then reduce the heat to a simmer, cover with a lid and continue to simmer for 30-40 minutes until the aubergine has melted into the sauce and the sweet potato is soft.
Add in the pineapple, lime juice and rum (if using), stir well, cover and simmer for another 5 minutes. Taste for seasoning, add more salt if necessary and stir through the chopped coriander.
Serve with plain basmati rice or roti bread to scoop up the delicious sauce.
— Adapted from http://foodblogandthedog.wordpress.com and Levi Roots’ “Caribbean Food Made Easy” and will be served at this week’s First Friday Social
Eggplant terrine with roasted heirloom tomato sauce
Serves 6 as a main course or 10 as an appetizer
2 pounds eggplant, sliced into 1/8-inch-thick slices
Extra-virgin olive oil
1 bunch basil leaves
2 leeks, sliced lengthwise and cleaned
2 orange bell peppers, sliced lengthwise, roasted and skinned
6-7-ounce feta cheese block, sliced into 1/8-inch-thick slices
3.5-4 pounds vine-ripened yellow heirloom tomatoes
1 bunch fresh thyme leaves
Preheat oven to 350 degrees. Remove stems and any blemishes from tomatoes, and cut into large pieces.
Place some extra-virgin olive oil into the bottom of a roasting pan, and brush to coat pan thoroughly. Place the tomatoes in pan, skin side down.
Drizzle more olive oil on the tomatoes, season well with salt and pepper, sprinkle about 1.5 tablespoons fresh thyme leaves over tomatoes, and lay a few sprigs of basil over the tomatoes.
Roast tomatoes until soft, approximately 30 minutes. Remove basil and place balance of contents into a food processor or a blender. Process until just small chunks remain. This is meant to be a rustic sauce. Reserve sauce and cool. Place into a storage container and refrigerate.