Eggplant and Seafood Stew from Ghana

Ingredients

• 2 pounds eggplant, peeled and diced
• 2 medium size onions, chopped
• 9 ounces small okra, bottoms trimmed
• 1 green bell pepper, seeded and chopped
• 1 medium size, ripe tomato, peeled, seeded, and chopped
• 1 cup water
• 2¼ teaspoons salt
• 1 teaspoon freshly ground black pepper, or to taste
• 1 teaspoon cayenne pepper
• ¼ cup peanut oil
• 2 pounds flat white fish fillets, such as sole, red snapper, or John Dory
• 1 pound fresh shrimp with their heads on or ½ pound previously frozen headless shrimp, shelled

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