Lebanese 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: Peel and dice the 2 eggplants into 1-inch cubes. Dice the 2 tomatoes and finely chop the onion. Mince the 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, heavy-bottomed 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, releasing its sweet aroma, about 5 to 7 minutes.
3. Add the minced garlic to the pot with the onion. Stir constantly for about 1 minute until the garlic becomes fragrant, being careful not to let it brown, as this can impart a bitter taste.
4. Add the salted eggplant cubes to the pot. Stir well to coat the eggplant with the oil, onion, and garlic mixture. Cook for about 10 minutes, stirring occasionally, until the eggplant begins to soften and takes on a golden hue.
5. Add the diced tomatoes to the pot. Stir to combine all the ingredients, allowing the tomatoes to release their juices and meld with the eggplant. Cover the pot and reduce the heat to low, letting the stew simmer gently.
6. Continue cooking until the eggplant is tender and the tomatoes have broken down into a thick sauce, about 20 to 30 minutes. The stew should have a rich, cohesive texture, with the eggplant melting into the tomato base.
7. Taste the stew and adjust the seasoning with fine sea salt and black pepper to your preference. Serve the Lebanese Eggplant Stew warm, ideally with fresh bread for dipping and sharing at the table.