Recipe: Sofrito and Boiled Eggplant with Ground Beef

From Rosie Perez

Friday, April 05, 2013


1 onion
1 large green bell pepper
1 bunch of cilantro
1 culantro leaf
1 whole clove of garlic
1 small tomato (optional)

Place all ingredients in blender. Add water if necessary. You may add olive oil for texture and taste but it is my little secret.


Boiled Eggplant with Ground Beef

Lightly fry ground beef in frying pan, don't overcook. Season with Adobo seasoning to taste. Drain excess fat. Put aside. 

In same pan add:

1 tbsp of olive oil in frying pan
About 1/2 cup of Sofrito (fresh)
1 can of tomato sauce

Cook Sofrito until brownish red on low to med heat.

Add 1 to 2 whole eggplants, cubed.

Saute until eggplant softens. The consistency should be a bit gooey. Bring to a boil. Quickly lower to a simmer and then add meat, folding it into the eggplant. Continue to simmer on low heat for about an hour.


More in:

Comments [1]

Stephen Britt

The woman who owns Prune is misrepresenting the facts. Prior to opening Prune it was vacant for about a year or longer and prior to that Mid-late 90s it was the first French Bistro in the East village called Casanis and after a somewhat slow start it became hugely successful and packed most every night with downtown people in the know for well over two years. Also, the area was far from a no-man's land or outpost as she would have people believe. Lucky Cheng's was around the corner on 1st Ave which had previously been Cave Canem (a haut cuisine, hipster scene if ever there was one, also late 80s)

Apr. 12 2013 12:33 PM

Leave a Comment

Email addresses are required but never displayed.

Get the WNYC Morning Brief in your inbox.
We'll send you our top 5 stories every day, plus breaking news and weather.



Supported by