Thai Eggplant Stew

Ingredients

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

Method

1. Begin by preparing the ingredients. Slice the 2 eggplants into bite-sized pieces and the 2 tomatoes into wedges. Finely chop the 1 onion and mince the 3 cloves of garlic. Season the eggplant pieces with a generous pinch of fine sea salt and let them sit for about 10 minutes to draw out any bitterness.
2. In a large, deep skillet or 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, which should take about 5 to 7 minutes. This slow cooking releases the onion's sweetness, which forms the base of the stew.
3. Add the minced garlic to the softened onions. 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. Add the seasoned eggplant pieces to the skillet. Stir to coat them in the onion and garlic mixture. Cook for about 5 minutes, stirring occasionally, until the eggplant begins to soften and absorb the oil.
5. Add the tomato wedges to the skillet. Stir everything together, allowing the tomatoes to release their juices and create a sauce. Continue cooking until the eggplant is tender and the tomatoes have broken down slightly, creating a thick, stew-like consistency. The eggplant should be soft and creamy, and the tomatoes should be mostly dissolved.
6. Taste the stew and adjust the seasoning with fine sea salt and black pepper to your liking. The flavors should be balanced, with a hint of sweetness from the onions and a rich, savory depth from the eggplant and tomatoes.
7. Serve the Thai Eggplant Stew warm, ideally with rice or crusty bread to soak up the flavorful sauce. This dish is perfect for sharing at the table, embodying the communal spirit of Thai home cooking.