- 2 small eggplants (about 2 pounds), cut into 1-inch cubes
- Coarse salt (optional)
- About 2 tablespoons extra virgin olive oil
- Fine sea salt and freshly ground black pepper, to taste
- 1 small red or white onion, finely diced
- 4 medium garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 to 3/4 teaspoon red pepper flakes
- 1 3/4 cups crushed tomatoes
- Fresh herbs like basil, cilantro, dill, or parsley, for serving
- Place a layer of cubed eggplant in a colander and sprinkle generously with salt (use coarse salt if you have it). Continue layering the eggplant and sprinkling each layer with salt. Let stand for 15 to 30 minutes. When the eggplant looks sweaty, rinse it under running water, transfer 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 the red pepper flakes (1/4 teaspoon for mild, up to 3/4 teaspoon for spicy), and cook for 30 seconds more.
- Add all the eggplant back to the pan, 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.
- Serving Size: 1/6 of the recipe
- Calories: 115
- Fat: 5 g
- Carbohydrates: 16.4 g
- Fiber: 8.1 g
- Protein: 3.4 g
Keywords: eggplant, tomato, stew, summer