Chinese Eggplant Stew 2

Ingredients

• 2eggplants
• 2tomatoes
• 1onion
• 80 mlolive oil
• 3 clovesgarlic
• to tastefine sea salt and black pepper

Method

1. Start by washing and drying 2 eggplants and 2 tomatoes. Cut the eggplants into bite-sized cubes and the tomatoes into small wedges. Dice 1 onion finely and mince 3 cloves of garlic. Season the eggplant cubes with a generous pinch of fine sea salt and a sprinkle of black pepper to draw out moisture and enhance flavor.
2. In a large, heavy-bottomed pan or wok, heat 80 ml of olive oil over medium heat. Add the diced onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, releasing its sweetness into the oil. This should take about 5 minutes, and you’ll notice a fragrant aroma.
3. Add the minced garlic to the softened onions and continue to cook for another minute, stirring constantly to prevent the garlic from burning. The garlic should become fragrant and lightly golden, infusing the oil with its flavor.
4. Increase the heat to medium-high and add the seasoned eggplant cubes to the pan. Stir well to coat the eggplant with the aromatic oil and onions. Cook, stirring frequently, until the eggplant begins to soften and absorb the oil, turning a light golden brown.
5. Once the eggplant is soft and golden, add the tomato wedges to the pan. Stir to combine, allowing the tomatoes to release their juices and create a sauce. Cook until the tomatoes have broken down slightly and the eggplant is tender but still holds its shape, with a rich, glossy appearance.
6. Taste the stew and adjust the seasoning with additional fine sea salt and black pepper as needed. The flavors should be balanced, with the sweetness of the onions and tomatoes complementing the savory eggplant. Serve the stew hot, ideally with rice or noodles, for a comforting, shared meal.