Mintumba

Preparation

1. Heat the vegetable oil in a large skillet or pot over medium-high heat until it shimmers, then carefully add the diced eggplant pieces and fry them, stirring frequently, for 8-10 minutes until they are golden brown on all sides and beginning to soften. Transfer the fried eggplant to a clean plate and set aside; do not drain away the oil remaining in the pot.
2. In the same pot with the remaining oil and any browned bits, add the chopped onions and minced garlic, cooking for 3-4 minutes while stirring frequently until the onions become translucent and fragrant. Do not allow them to brown; they should be soft and aromatic.
3. Stir in the fresh diced tomatoes or crushed canned tomatoes and the tomato paste, cooking for 2 minutes while stirring constantly. Add the ground coriander, salt, and black pepper, stirring thoroughly to combine all the seasonings evenly.
4. Return the fried eggplant pieces to the pot along with the cooked chickpeas or kidney beans and the water or vegetable broth, stirring gently to combine without breaking up the vegetables. Bring the mixture to a simmer over medium heat.
5. Reduce heat to medium-low and let the mintumba simmer uncovered for 20-30 minutes, stirring occasionally, until the eggplant is very soft and tender, the sauce has thickened slightly, and all the flavors have melded together beautifully. The eggplant should have completely softened but still hold its shape; test by piercing with a fork.
6. Just before serving, stir in the fresh chopped cilantro and the fresh lemon or lime juice, adjusting the seasoning one final time with additional salt and pepper if needed. The acid from the lemon or lime juice brightens all the flavors and balances the earthiness of the eggplant and legumes.