Persian Eggplant Stew

Ingredients

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

Method

1. Begin by peeling the 2 eggplants and slicing them into thick rounds, about 1/2 inch each. Sprinkle the slices generously with fine sea salt on both sides and set them aside on a paper towel-lined tray. This will help draw out excess moisture and reduce bitterness, a key step in preparing eggplants for cooking.
2. While the eggplants are resting, finely chop 1 onion and set it aside. Dice the 2 tomatoes into small cubes and mince the 3 cloves of garlic. These will form the aromatic base of your stew.
3. Heat 80 ml of olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add the chopped onion. Cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. This slow cooking allows the onion to release its sweetness without browning.
4. Add the minced garlic to the onions and stir for about 1 minute until fragrant. Then, add the diced tomatoes. Cook the mixture until the tomatoes break down and create a thick, aromatic sauce, which should take about 10 minutes. The sauce should be rich and slightly chunky.
5. Rinse the salted eggplant slices under cold water to remove excess salt, then pat them dry with paper towels. Add them to the pot, nestling them into the tomato-onion mixture. Cover the pot and reduce the heat to low, allowing the eggplants to simmer and absorb the flavors, stirring occasionally. Cook until the eggplants are tender and have absorbed the sauce, about 20 to 25 minutes. They should be soft but not falling apart.
6. Taste the stew and adjust the seasoning with fine sea salt and black pepper as needed. The stew should have a balanced flavor with a hint of sweetness from the tomatoes and a gentle warmth from the garlic. Serve the stew warm, ideally with rice or bread, and enjoy it as part of a shared meal.