Eggplant and crab casserole

Directions

1. Wash crabs with cold water. Clean them by rubbing them with the lime halves and rinse in cold water again.

2. Peel the eggplants and cut them in 1-inch chunks. Boil eggplants for 20 minutes. Discard the water and mash.

3. In a large saucepan, heat the oil. Fry the onion, garlic, ground spices, bell pepper and tomato paste for 5 minutes.

4. Add crab, mashed eggplant, salt, black pepper, pikliz vinegar and Scotch bonnet pepper.

5. Cook, covered, for 30 minutes on low heat. Taste for salt and add more if necessary. Carefully remove the hot pepper before serving.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!