Eggplant — called guinea squash on the Sea Islands for its African passage — peeled, cubed, and smothered with onion, tomato, and a little smoked meat until silky. The name itself carries the African geography in it.
Calling eggplant 'guinea squash' is the Gullah language pointing at history — 'Guinea' is the African coast, and the name records that this vegetable, like the people who cooked it, came by the African route. Stewing it down with tomato and onion is the same smothering technique applied across the island garden's harvest.
Eggplant's deep-purple skin holds nasunin, an anthocyanin antioxidant that protects cell membranes and brain lipids, and its flesh carries chlorogenic acid, a polyphenol that improves blood sugar handling and lowers LDL. High in fiber and potassium and very low in calories, stewed eggplant is a heart- and metabolism-supportive vegetable that eats rich and filling.
Peel and cube the eggplant (salt and drain briefly to reduce bitterness if needed), then smother with sweated onion, tomato, and seasoning over low heat until completely soft and melting — 25-35 minutes. A little smoked meat deepens it; serve over rice. Keep the skin on part of it to preserve the nasunin.
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