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Colombian Eggplant Stew

Serves 4 to 6 Entree vegetarian

Colombian Eggplant Stew

Colombian Eggplant Stew is a cherished staple at family tables across Colombia, where home cooks embrace the spirit of abundance and sharing. This dish, as it appears in local kitchens, reflects the hands-on approach of salting by feel and the generous use of olive oil, capturing the essence of Colombian home cooking. It's a comforting presence, often enjoyed at casual family lunches or quiet weeknight dinners, where the focus is on the simplicity and warmth of homemade food.

Expect a stew that melds tender chunks of eggplant with the sweetness of ripe tomatoes and the aromatic depth of garlic and onions. This dish is seasoned simply with fine sea salt and black pepper, allowing the natural flavors to shine. Serve it hot, straight from the pot, inviting everyone to savor the rich, hearty taste that speaks to the heart of Colombian home cuisine.

Ingredients

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

Method

  1. Begin by preparing your ingredients. Peel the eggplants and cut them into 1-inch cubes. Dice the tomatoes and onion finely. Mince the garlic cloves. Season the eggplant cubes with a generous pinch of fine sea salt and let them sit for about 10 minutes to draw out any bitterness. Afterward, rinse the eggplant cubes under cold water and pat them dry with a clean kitchen towel.
  2. In a large, deep skillet or a heavy-bottomed pot, heat 80 ml of olive oil over medium heat. Add the diced onion and cook gently, stirring occasionally, until it becomes translucent and soft, which should take about 5 minutes. This slow cooking allows the onion to release its sweetness, forming a flavorful base for the stew.
  3. Add the minced garlic to the skillet and stir for about 1 minute, just until the garlic becomes fragrant. Be careful not to let it brown, as this will introduce a bitter taste to the stew.
  4. Increase the heat slightly and add the eggplant cubes to the skillet. Stir well to coat the eggplant in the oil and onion mixture. Cook the eggplant, stirring occasionally, until it begins to soften and takes on a golden hue. This should take about 10 minutes, and the eggplant should start to absorb the flavors from the base.
  5. Add the diced tomatoes to the skillet, stirring them into the eggplant mixture. The tomatoes will release their juices, creating a sauce that will help to further soften the eggplant. Reduce the heat to medium-low and let the stew simmer gently. Stir occasionally, and cook until the eggplant is tender and the tomatoes have broken down into a thick sauce, which should take another 15 minutes. The stew is ready when the eggplant is meltingly soft and the sauce is rich and cohesive.
  6. Taste the stew and adjust the seasoning with fine sea salt and freshly ground black pepper to your liking. Serve the Colombian Eggplant Stew warm, ideally with rice or bread to soak up the savory sauce, and enjoy the comforting flavors typical of Colombian home cooking.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

This recipe is from Authentic Colombian Cuisine by Yassine Sbiti — the Colombian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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