Colombian Eggplant Stew 2

Ingredients

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

Method

1. Begin by washing and drying 2 eggplants and 2 tomatoes. Cut the eggplants into 1-inch cubes and the tomatoes into small wedges. Peel and finely chop 1 onion, and mince 3 cloves of garlic. Season the eggplant cubes with a generous pinch of fine sea salt and let them sit for about 10 minutes to draw out excess moisture, which will help them cook more evenly and absorb flavors better.
2. In a large, heavy-bottomed pot or deep skillet, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Cook, stirring occasionally, until the onion becomes translucent and soft, releasing its natural sweetness, about 5-7 minutes. Add the minced garlic and continue to cook for another minute until the garlic is fragrant but not browned.
3. Add the eggplant cubes to the pot, stirring to coat them well with the onion and garlic mixture. Cook for about 10 minutes, stirring frequently, until the eggplant begins to soften and takes on a golden hue. This step allows the eggplant to absorb the flavors of the onion and garlic, creating a rich base for the stew.
4. Add the tomato wedges to the pot, stirring to combine. The tomatoes will release their juices, creating a sauce that will help to further cook the eggplant. Continue to cook, stirring occasionally, until the tomatoes have broken down and the eggplant is tender and creamy, about 15-20 minutes. The stew should have a thick, cohesive texture with the eggplant fully integrated into the sauce.
5. Taste the stew and adjust the seasoning with fine sea salt and freshly ground black pepper to your liking. The flavors should be balanced, with the sweetness of the onion and tomatoes complementing the savory eggplant. Serve the stew warm, ideally with fresh bread or rice to soak up the delicious sauce.