Peruvian Eggplant Stew

Ingredients

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

Method

1. Start by washing and drying the 2 eggplants and 2 tomatoes. Cut the eggplants into 1-inch cubes, and the tomatoes into small wedges. Finely chop 1 onion and mince 3 cloves of garlic. Season the eggplant cubes with fine sea salt and let them sit for about 10 minutes to draw out excess moisture, which will help them cook more evenly and absorb flavors better.
2. In a large, heavy-bottomed pot, heat 80 ml of olive oil over medium heat. Once the oil shimmers, add the chopped onion. Cook the onion gently, stirring occasionally, until it becomes translucent and soft, which should take about 5 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 with the softened onions. Stir continuously for about a minute, until the garlic becomes fragrant but not browned, to avoid bitterness. Then, add the tomatoes and cook until they begin to break down and release their juices, creating a rich, aromatic base.
4. Rinse the salted eggplant cubes to remove excess salt, then pat them dry with a clean kitchen towel. Add the eggplant to the pot, stirring to coat them in the tomato-onion mixture. Cover the pot and let the stew simmer gently, stirring occasionally, until the eggplant becomes tender and absorbs the flavors, with a creamy texture and a deep, integrated taste.
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 tomatoes, and a hint of garlic. Serve the Peruvian Eggplant Stew warm, ideally with crusty bread or rice, and enjoy the communal spirit of a Peruvian home-cooked meal.