Middle Eastern Eggplant Stew 2

Ingredients

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

Method

1. Begin by preparing your ingredients. Peel the 2 eggplants and cut them 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 set them aside for about 10 minutes to draw out excess moisture and bitterness.
2. In a large, heavy-bottomed pot or deep skillet, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. This slow cooking allows the onion to release its sweetness, forming a flavorful base for the stew.
3. Add the minced garlic to the pot and stir for about 1 minute, until the garlic becomes fragrant but not browned. Then, add the salted eggplant cubes to the pot. Stir to coat the eggplant in the oil and onion mixture. Cook for about 10 minutes, stirring occasionally, until the eggplant begins to soften and absorb the flavors.
4. Add the diced tomatoes to the pot. Stir to combine all the ingredients. Continue to cook, stirring occasionally, until the tomatoes break down and the eggplant becomes tender. The stew should have a thick, chunky texture, and the eggplant should be soft enough to easily mash with the back of a spoon.
5. Taste the stew and adjust the seasoning with fine sea salt and black pepper to your liking. The flavors should be balanced, with the richness of the olive oil complementing the sweetness of the onion and the earthiness of the eggplant. Serve the stew warm, ideally with fresh bread for dipping, and enjoy the communal spirit of Middle Eastern home cooking.