Middle Eastern Eggplant Stew

Ingredients

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

Method

1. Begin by washing and drying 2 eggplants and 2 tomatoes. Cut the eggplants into 1-inch cubes and the tomatoes into small wedges. Peel and finely chop 1 onion and 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.
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. This should take about 5 to 7 minutes, but focus on the change in texture and aroma rather than time.
3. Add the chopped garlic to the pot with the onion. Stir continuously for about 1 minute, until the garlic becomes fragrant, being careful not to let it brown, as this can make it bitter.
4. Increase the heat to medium-high and add the salted eggplant cubes to the pot. Stir to coat them in the oil and onion mixture. Cook for about 5 minutes, stirring occasionally, until the eggplant begins to soften and takes on a golden color.
5. Add the tomato wedges to the pot. Stir them in gently, allowing their juices to mingle with the eggplant and onions. Reduce the heat to medium and cover the pot. Let the stew simmer, stirring occasionally, until the eggplant is fully tender and the tomatoes have broken down into a chunky sauce. The eggplant should be soft enough to easily break apart with a spoon.
6. Taste the stew and adjust the seasoning with fine sea salt and black pepper to your preference. The flavors should be well-balanced, with the richness of the eggplant complemented by the sweetness of the tomatoes and onions. Serve the stew warm, inviting everyone to share in this comforting dish.