Description
This spicy tomato eggplant stew is a Mediterranean-inspired side dish with lots of garlic, chili flakes, and crushed tomatoes.
Ingredients
Scale
- 2 medium eggplants (about 2 pounds), cut into 1-inch cubes*
- Fine sea salt and freshly ground black pepper, to taste
- About 2 tablespoons extra virgin olive oil
- 1 small red or white onion, finely diced
- 4 medium garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 to 3/4 teaspoon chili flakes
- 1 3/4 cups crushed tomatoes
- Fresh herbs like basil, cilantro, dill, or parsley, for serving
Instructions
- Place a layer of cubed eggplant in a colander and sprinkle generously with salt. Continue layering and sprinkling with salt. Let stand for 15 to 30 minutes. When the eggplant looks sweaty, transfer it to a kitchen towel and pat dry.
- Heat 1 tablespoon olive oil in a large high-sided saucepan over medium heat and add half of the eggplant. Season with pinches of salt and pepper and toss to coat. Cover tightly with a lid and cook, stirring occasionally, until the eggplant is soft and golden brown all over, about 10 minutes. Transfer to a plate and set aside. Cook the remaining eggplant the same way and set aside all the eggplant.
- Add a bit of oil to the pan if needed and add the diced onion with a pinch of salt. Cook until soft and translucent, 5 to 7 minutes. Then add 4 minced garlic cloves, 1 teaspoon dried oregano, and chili flakes (1/4 teaspoon for mild, up to 3/4 teaspoon for spicy), and cook for 30 seconds more.
- Add all the eggplant back in, along with 1 3/4 cups crushed tomatoes. Stir to combine. Cover with a lid, reduce the heat to low, and simmer for 15 minutes.
- Taste and adjust the seasonings, if needed. Sprinkle with herbs before serving.
Notes
No need to peel – eggplant skin is totally edible!
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 115
- Fat: 5 g
- Carbohydrates: 16.4 g
- Fiber: 8.1 g
- Protein: 3.4 g
