Japanese Eggplant Stew

Ingredients

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

Method

1. Begin by washing 2 eggplants and cutting them into bite-sized pieces. Dice 2 tomatoes and 1 onion, and mince 3 cloves of garlic. Season the eggplant pieces with a generous pinch of fine sea salt and let them sit for about 10 minutes to draw out excess moisture, which will help them absorb flavors better during cooking.
2. In a large, heavy-bottomed pot or deep skillet, heat 80 ml of olive oil over medium heat. Add the diced onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. This slow cooking releases the onion's sweetness, forming a flavorful base for the stew.
3. Add the minced garlic to the pot and stir for about 1 minute, until fragrant. Be careful not to let the garlic brown, as it can become bitter. Immediately add the salted eggplant pieces, stirring well to coat them in the oil and onion mixture.
4. Continue cooking the eggplant over medium heat, stirring occasionally, until it begins to soften and takes on a slightly golden color. This should take about 10 minutes. The eggplant should be tender but not mushy, indicating it's ready for the next step.
5. Add the diced tomatoes to the pot, stirring to combine. The tomatoes will release their juices, creating a sauce that will meld with the eggplant. Cook for another 10 to 15 minutes, until the tomatoes break down and the stew thickens slightly. The eggplant should be fully tender and the mixture should have a rich, cohesive texture.
6. Taste the stew and adjust the seasoning with fine sea salt and black pepper as needed. The flavors should be balanced, with the sweetness of the onion and the richness of the eggplant complementing each other. Serve the stew hot, ideally with steamed rice or crusty bread, and enjoy the comforting flavors of Japanese home cooking.