Filipino Eggplant Stew

Ingredients

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

Method

1. Begin by preparing your vegetables. Slice 2 eggplants into thick rounds, about 1/2 inch thick, to ensure they hold their shape during cooking. Dice 2 tomatoes and 1 onion into small, even pieces to allow them to cook evenly. Mince 3 cloves of garlic finely to release their full flavor. Season the eggplant slices with a generous pinch of fine sea salt and a few grinds of black pepper, letting them sit for a few minutes to draw out excess moisture.
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 diced onion. Cook slowly, stirring occasionally, until the onion becomes translucent and soft, about 5-7 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 pot with the softened onions. Stir continuously for about 1 minute, until the garlic becomes fragrant but not browned, to prevent it from turning bitter. Then, add the diced tomatoes, stirring to combine. Cook until the tomatoes break down and release their juices, creating a rich, aromatic sauce.
4. Gently add the seasoned eggplant slices to the pot, ensuring they are coated with the tomato mixture. Lower the heat to medium-low and cover the pot. Allow the stew to simmer, stirring occasionally, until the eggplants are tender and have absorbed the flavors of the sauce, about 15-20 minutes. The eggplants should be soft but still hold their shape, and the sauce should be thick and flavorful.
5. Taste the stew and adjust the seasoning with more fine sea salt and black pepper if needed. The flavors should be well-balanced, with the sweetness of the tomatoes complementing the savory eggplants. Serve the stew warm, ideally with steamed rice, and enjoy the comforting flavors of this Filipino home-cooked dish.