Legim With Epis (Haitian-Style Stewed Vegetables) Recipes

Ingredients

• ¼ cup extra-virgin olive oil
• 1½ Tbsp white distilled vinegar
• 1½ Tbsp lime juice
• 1½ Tbsp fresh thyme
• 4 garlic cloves, peeled
• 2 whole cloves
• 2 small shallots, roughly chopped
• ½ celery stalk, roughly chopped
• ½ medium green bell pepper, roughly chopped
• ½ medium white onion, roughly chopped
• ½ medium parsley bunch, roughly chopped
• ½ small cilantro bunch, roughly chopped
• ½ bunch scallions, roughly chopped
• 1 Scotch bonnet or habanero chiles, stemmed
• 1½ tsp salt
• 2 large globe eggplants, cut into 1½-inch cubes
• 2 Tbsp kosher salt, divided
• ½ cup extra-virgin olive oil
• 1 large onion, cut into ¾-inch pieces
• 10 garlic cloves, smashed or roughly chopped
• 3 tomatoes, seeded and chopped
• ½ head napa cabbage, stem bottom trimmed, chopped into 1-½-inch pieces
• 3 large carrots, peeled cut into ¼ -inch-thick rounds
• 1 bunch scallions, trimmed and cut into 2-inch pieces, whites halved lengthwise and kept separate
• 2 fresh Scotch bonnet or habanero chiles, finely chopped
• 3 Tbsp Epis
• 2 Tbsp fresh thyme leaves
• 1 large bunch spinach, stem tips trimmed