• Peel the eggplants and cut them into quarters; also peel the plantains and cut them in half.
• Place the plantains and eggplants to cook in enough water until they are cooked and soft enough to puree. You will know that they are ready when the fork enters without any problem in them.
• While this is cooking, heat the oil in a pan over medium heat and sauté the finely chopped onion until it is transparent.
• Add the garlic and the peeled and chopped tomato, pepper, and cook for 12 to 15 minutes or until the stew is thick.
• Once the plantains and eggplants are soft, drain them, let stand a little, and process or crush them with a fork until they form a puree. Now add half of the hogao or stew to this mash and stir to integrate.
• Serve hot and add the rest of the stew on top of the paste.

Enjoy your meal!