Impwa

Prepare the Eggplants

Rinse the impwa (African eggplants) and cut them into quarters.

If desired, sprinkle with a little salt and let them sit for 10 minutes to draw out any bitterness. Rinse and pat dry.

Sauté the Vegetables

In a large pot, heat the vegetable oil over medium heat.

Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent.

Add the chopped tomatoes and green bell pepper. Cook until the vegetables are soft and well combined.

Cook the Eggplants

Add the quartered eggplants to the pot and stir well to combine with the other vegetables.

Pour in the water or vegetable broth and bring to a boil.

Reduce the heat to low and simmer for about 20 minutes, or until the eggplants are tender.

Season the Stew

Stir in the ground paprika, ground cayenne pepper (if using), and salt to taste.

Continue to simmer for another 5 minutes to allow the flavors to meld together.

Serve

Garnish with chopped fresh cilantro or parsley if desired.