Eastern European Eggplant Stew

Ingredients

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

Method

1. Begin by preparing the ingredients. Peel the eggplants and cut them into 1-inch cubes. Dice the tomatoes and finely chop the onion. Mince the garlic cloves. Season the eggplant cubes with a generous sprinkle of fine sea salt and let them sit for about 10 minutes to draw out excess moisture and bitterness.
2. In a large, heavy-bottomed pot, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. This slow cooking allows the onion to release its sweetness, forming a flavorful base for the stew.
3. Rinse the salted eggplant cubes under cold water to remove the excess salt and pat them dry with a clean kitchen towel. Add the eggplant to the pot with the softened onions. Cook, stirring occasionally, until the eggplant begins to soften and absorb the oil, becoming slightly golden around the edges. This should take about 10 minutes, and the eggplant should have a tender texture.
4. Add the minced garlic to the pot and stir for about a minute, until its aroma becomes fragrant. Then, add the diced tomatoes, stirring to combine. The tomatoes will release their juices, creating a sauce that will envelop the eggplant. Allow the mixture to simmer gently, stirring occasionally, until the tomatoes break down and meld with the eggplant, resulting in a thick, stew-like consistency. The eggplant should be completely tender and the tomatoes should no longer be distinct pieces.
5. Taste the stew and adjust the seasoning with fine sea salt and black pepper to your preference. The flavors should be well-balanced, with the sweetness of the onion and the richness of the eggplant complementing the acidity of the tomatoes. Serve the stew warm, ideally with crusty bread or alongside other Eastern European dishes, inviting everyone to share in this comforting meal.