In a large saucepan or Dutch oven, add enough oil to coat the bottom of the pan and heat over medium. Add the eggplant, bell peppers, onion, tasso, garlic, coriander, plantains, and habanero pepper and saute until vegetables are translucent, about 10 minutes.
Add the chicken stock, bring to a simmer and cook, for 10 to 15 minutes over low heat. Season with thyme and allspice. Add unsweetened coconut milk, spinach, chopped cilantro, and hot sauce. Simmer over medium-low heat and allow to reduce until it thickens, about 15 to 20 minutes. Adjust seasoning and add lime juice.
* Wear gloves when dealing with habaneros as they are extremely hot.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.