Berenjena en Coco del Cuñao

1 Italian eggplant peeled & in 1/2-inch slices lengthwise
2 cup chopped cabbage
1 can coconut milk
2 1/2 cup low sodium veggie broth
3 tablespoon tomato paste
1/2 roma tomato
1/2 serrano pepper
1 anaheim pepper
1/4 red onion
1 handful cilantro
4 cloves garlic
1 bay leaf
3 whole allspice
8 black peppercorn
1 teaspoon cumin seed
salt to taste

In an aluminum pot add little bit of water and add bay leaf. In a blender add all ingredients minus the coconut milk, eggplant, tomato paste and broth. Blend until smooth.

You will want to cook the rice or potatoes or any other starch in the meantime.

Add the mixture to the pot with the bay leaf, and stir until a nice little boil comes.

Then stir in tomato paste and mix well.

Add the coconut milk and veggie broth and let boil. Then bring to a low heat.

Whilst the sauce is cooking take a nonstick griddle or frying pan and grill the eggplant slices until lightly browned on both sides. Make sure eggplant is slightly wilted.

Then add the eggplant and cabbage to the sauce and let simmer for about 10 minutes.

Add in salt to taste and serve over your starch.