In a small bowl, add the stockfish and soak with hot water and salt, and set aside.
Boil water and add the eggplants, for a few minutes until the color changes. Remove and peel the skin, chop or cut into chunk then add to a food processor and use the pulse button to chop for a few times then set aside.
Clean the pepper; habanero, bell peppers, tomato, and one onion. Roughly blend the pepper and set aside.
Place a saucepan/pot over medium-high heat and add the oil (palm oil or vegetable oil), allow it to get hot.
While the oil is getting hot, chop the remaining onion and add to the oil and sauté for a few until fragrant, add the crayfish and stir.
Add the blended pepper, seasoning with salt and seasoning powder and stir. Cook until it thickens and reduces in quantity about 10-15 minutes.
While the pepper is cooking clean the fish, and ponmo (if that’s you’re using).
Add the protein and stir, allow the mixture to fry until the oil floats.
Add the chopped eggplants and combine. Check the seasoning and readjust accordingly. Allow the stew to simmer for about 10 minutes.
Serve
...and enjoy!