West African Eggplant Stew

Ingredients

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

Method

1. Begin by washing the 2 eggplants and 2 tomatoes thoroughly under running water. Cut the eggplants into bite-sized cubes, and dice the tomatoes into small pieces. Peel and finely chop the 1 onion and 3 cloves of garlic. Season the eggplant cubes with a generous sprinkle of fine sea salt and let them sit for about 10 minutes to draw out any bitterness.
2. In a large, heavy-bottomed pot or deep skillet, heat 80 ml of olive oil over medium heat. Once the oil shimmers, add the chopped onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, releasing its sweet aroma.
3. Add the chopped garlic to the onions, stirring gently. Cook until the garlic becomes fragrant, taking care not to let it brown, which would impart a bitter taste.
4. Introduce the seasoned eggplant cubes to the pot, stirring to coat them well with the onion and garlic mixture. Cook the eggplant until it starts to soften and takes on a golden hue, stirring occasionally to prevent sticking.
5. Add the diced tomatoes to the pot, stirring them into the eggplant mixture. The tomatoes will release their juices, creating a sauce. Allow the stew to simmer gently, stirring occasionally, until the eggplant is tender and the tomatoes have broken down completely, forming a thick, cohesive sauce.
6. Season the stew with fine sea salt and black pepper to taste, stirring well to ensure the seasoning is evenly distributed. Taste and adjust the seasoning if necessary, aiming for a balanced flavor that enhances the natural sweetness of the vegetables.
7. Once the stew reaches a rich, thick consistency and the eggplant is meltingly tender, remove the pot from the heat. Serve the West African Eggplant Stew warm, inviting everyone to share in this comforting, flavorful dish.