Indonesian Eggplant Stew 2

Ingredients

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

Method

1. Start by washing 2 eggplants and 2 tomatoes thoroughly. Cut the eggplants into bite-sized cubes and the tomatoes into small wedges. Peel and finely chop 1 onion and 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 and bitterness.
2. In a large skillet or wok, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, releasing its natural sweetness, which should take about 5 to 7 minutes.
3. Add the chopped garlic to the softened onions and stir for another minute until the garlic is fragrant and lightly golden. This step is crucial to infuse the oil with garlic flavor, which will permeate the entire stew.
4. Increase the heat to medium-high and add the seasoned eggplant cubes to the pan. Stir well to coat the eggplant in the aromatic oil. Cook, stirring occasionally, until the eggplant begins to soften and turns a light golden brown, which should take about 8 to 10 minutes. The eggplant should be tender but not mushy.
5. Add the tomato wedges to the pan, stirring them gently into the eggplant mixture. The tomatoes will release their juices, creating a flavorful base for the stew. Cook until the tomatoes start to break down and meld with the eggplant, forming a thick, chunky sauce. This should take another 5 to 7 minutes.
6. Once the stew has reached a thick, cohesive texture, taste and adjust the seasoning with fine sea salt and black pepper to your liking. The stew should be savory with a hint of sweetness from the onions and tomatoes. Serve the Indonesian Eggplant Stew 2 warm, ideally with steamed rice, and enjoy the comforting flavors typical of an Indonesian home-cooked meal.