Indonesian 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: Slice 2 eggplants into thick rounds, about 1 cm each. Dice 2 tomatoes and finely chop 1 onion. Crush 3 cloves of garlic. Season the eggplant slices with a generous pinch of fine sea salt and let them sit for about 10 minutes to draw out excess moisture, which helps them cook evenly and absorb flavors better.
2. In a large skillet or wide pot, 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, about 5 to 7 minutes. This slow cooking allows the onion to release its natural sweetness, forming a flavorful base for the stew.
3. Add the crushed garlic to the softened onions and stir for about 1 minute, until the garlic becomes fragrant. Be careful not to let the garlic brown, as this can impart a bitter taste. Add the diced tomatoes to the pan, stirring to combine with the onion and garlic. Cook until the tomatoes start to break down and release their juices, creating a sauce-like consistency.
4. Gently pat the eggplant slices dry with a paper towel to remove the excess salt and moisture. Add them to the pan, arranging them in a single layer if possible. Stir to coat the eggplant slices with the tomato mixture and olive oil. Cover the pan and reduce the heat to low, allowing the eggplant to cook slowly and absorb the flavors. Stir occasionally to ensure even cooking.
5. Continue cooking until the eggplant is tender and has absorbed the flavors of the sauce, about 15 to 20 minutes. The eggplant should be soft and creamy, with the skin yielding easily to a fork. If the mixture seems too dry, you can add a splash of water to help the eggplant cook through without sticking.
6. Once the eggplant is cooked to the desired tenderness, taste the stew and adjust the seasoning with fine sea salt and black pepper to your liking. The flavors should be well-balanced, with the sweetness of the onions and tomatoes complementing the savory eggplant. Serve the Indonesian Eggplant Stew warm, ideally with steamed rice or crusty bread for a complete meal.