Trini Stewed Eggplant

Cut top off of 1 medium globe eggplant (about 14 oz.) as close as possible to stem. Using a vegetable peeler, remove skin and discard. Slice eggplant in half lengthwise. Lay halves flat on their cut sides, then slice each half lengthwise into thirds to create long slabs. Cut each slab into large cubes.

Heat 3 Tbsp. vegetable oil in a large skillet over medium heat about 30 seconds, add 2 tsp. Chief or madras curry powder, and stir to combine. Reduce heat to medium-low. Add eggplant and stir to coat in oil. Pour in ¼ cup water, stir again, and cover pan. Cook until eggplant is tender but not falling apart, 7–9 minutes.

Meanwhile, peel and finely chop 7 garlic cloves.

Uncover pan and pour in another ¼ cup water. Stir, re-cover, and cook 7 minutes (eggplant should be soft enough to mash easily). Uncover and mash eggplant with a fork. Mix in garlic, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. (or more) Tabasco or other spicy hot sauce and cook, uncovered, until garlic mellows and flavors have come together, about 3 minutes. Remove from heat; taste and season with more salt and hot sauce if needed.

Do ahead: Eggplant can be made 3 days ahead. Let cool; cover and chill.