Eggplant and Delicata Stew

1 eggplant

1 delicata squash

¼ cup canola oil

½ cup finely diced red onion

1 cup finely diced bell pepper

2 tbsp apple cider vinegar

3 cups diced tomatoes, 

1 tablespoons whole cumin

1/2 tablespoon whole coriander seed

1/4 cup finely chopped cilantro

Cut the eggplant and delicata into similar sizes. I prefer to go with a large dice

In a large frying pan, heat 1/3 cup of the oil over medium-high heat, and cook the delicata until it starts to brown. Add the eggplant and continue cooking until it starts to brown then remove from pan

Add the onion and pepper to the pan with the coriander and cumin, and cook over medium heat until soft and caramelized, about 5 minutes.

Add the apple cider vinegar to the pan, scraping up any of the browned bits that have adhered to the bottom with a wooden spoon. Cook until the vinegar has evaporated, then add the tomatoes.

Cook the tomatoes over low heat until they are thickened and saucy. Then return the eggplant and delicata to the pan and continue cooking on low heat for about 10 minutes. Season with salt and freshly ground black pepper, and stir in the cilantro.