In a mixing bowl, add the Oil, Oregano and Parsley. Mix well
Using a brush, use some of the oil mixture to brush the outside of the eggplant
Cover the eggplant with Aluminum Foil and place in the oven. Cook for 1hr 10 minutes
In a mixing bowl, add the okra, green bell peppers, tomatoes and mushrooms.
Add the remainder of the oil mixture remaining after the eggplant basting
Mix well and place these veggies on a baking tray
Place the tray in the bottom rack of the oven
Bake for 20-25 minutes or until a fork easily pierces the okra
When all the veggies have completed roasted, remove them from the oven and let them cool
Open the aluminum foil and shred the eggplant using a fork. Discard the green part and the skin of the eggplant
Roughly chop the eggplant and green bell pepper. Set aside
In a small pan, add the corn oil and onions. Cook until onions are translucent
Add the ginger, garlic, tomato sauce and water
Add all the roasted veggies, salt, red pepper flakes and Cuban seasoning. Mix well
Add all the remaining ingredients and mix well
Garnish with cilantro and serve.
Serve with Brown or White Rice
Notes
- I made a slightly drier version of Ropa Vieja. If you are looking for a more liquid version, add 1.5 cups of tomato sauce and 1/2 cup of water. - Serve with Rice or Tortillas