Instructions

1. In a large soup pot, heat the oil over medium heat.
2. Add the onions and cook until they become somewhat transparent, around 5 minutes.
3. Add the cubed eggplant, diced peppers, sazon seasoning, and salt; stir well to combine.
4. Cook, covered, around ten minutes, stirring occasionally.
5. Add all of the remaining ingredients: garlic, raisins, olives, capers, tomatoes, and apple cider vinegar.
6. Bring to bubbling, then turn the heat to low and simmer, covered, for at least two and up to four hours.
7. Half an hour before you’re ready to eat, prepare the rice. Simply use coconut water in place of regular water and continue according to package directions.
8. When the rice is finished cooking and steaming, fluff it with a fork and serve under the picadillo.