Peruvian Eggplant Stew 2

Ingredients

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

Method

1. Start by preparing the vegetables. Peel the eggplants and cut them into 1-inch cubes. Dice the tomatoes and onion into small, even pieces. Mince the garlic cloves finely. 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. Add the diced onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. This slow cooking releases the onion's sweetness, which is essential for the stew's base flavor.
3. Add the minced garlic to the pot and stir for about a minute, until it becomes fragrant but not browned. Then, add the diced tomatoes. Cook until the tomatoes break down and meld with the onions and garlic, forming a thick, aromatic base. This should take about 5 minutes, and you'll notice the mixture becoming saucy and cohesive.
4. Rinse the salted eggplant cubes under cold water to remove excess salt, then pat them dry with a clean kitchen towel. Add the eggplant to the pot, stirring to coat them evenly with the tomato-onion mixture. Cook over medium heat, stirring occasionally, until the eggplant becomes tender and absorbs the flavors, turning a rich, deep color. The eggplant should be soft and easily pierced with a fork.
5. Taste the stew and adjust the seasoning with fine sea salt and black pepper to your preference. The stew should have a balanced flavor with a slight sweetness from the onions and a robust, savory depth from the eggplant. Serve the stew warm, ideally with crusty bread or rice, and enjoy the comforting, communal spirit of Peruvian home cooking.