Korean Eggplant Stew 2

Ingredients

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

Method

1. Start by washing and drying 2 eggplants and 2 tomatoes. Cut the eggplants into bite-sized pieces, about 1-inch cubes, and the tomatoes into small wedges. Peel and thinly slice 1 onion. Crush and mince 3 cloves of garlic. Season the eggplant pieces lightly with fine sea salt and let them sit for about 10 minutes to draw out some 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 sliced onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. This slow cooking will help develop the sweetness of the onion, which is essential for the stew's base flavor.
3. Add the minced garlic to the pot and stir for about 1 minute, until the garlic becomes fragrant. Be careful not to let it brown, as this can impart a bitter taste. Then, add the seasoned eggplant pieces to the pot, stirring to coat them evenly with the oil and onion mixture.
4. Cook the eggplant for about 5 minutes, stirring occasionally, until it begins to soften and absorb the flavors from the oil and onions. The eggplant should start to look glossy and slightly translucent around the edges.
5. Add the tomato wedges to the pot and stir to combine. Allow the mixture to simmer gently, adjusting the heat as necessary, until the tomatoes break down and the eggplant is fully tender. The stew should have a thick, cohesive texture with the eggplant soft enough to easily break apart with a spoon.
6. Taste the stew and season with fine sea salt and black pepper to your liking. The flavors should be well balanced, with a hint of sweetness from the onions and a rich, savory depth from the eggplant and tomatoes. Serve the stew hot, ideally with rice or crusty bread, and enjoy the comforting flavors typical of a Korean home-cooked meal.