Eggplant and Tomato Stew
This rustic vegetable stew is a simple and satisfying meal that's perfect for a weeknight dinner. It's made with just a few ingredients, including eggplant, tomatoes, onions, garlic, and spices. The eggplant is first browned in a pan until it's golden brown and slightly caramelized. This gives the stew a rich and flavorful base. The tomatoes, onions, and garlic are then added to the pan and cooked until they're softened. Finally, the spices are added and the stew is simmered until the eggplant is tender and the sauce has thickened.
Eggplant and tomato stew is a classic dish in many cultures around the world. It's believed to have originated in India, where it's known as "baingan bharta." The dish was brought to the Middle East by Arab traders and eventually made its way to Europe. In Italy, it's known as "parmigiana di melanzane" and is typically made with layers of eggplant, tomatoes, and cheese. In France, it's known as "ratatouille" and is often made with a variety of vegetables, including eggplant, tomatoes, zucchini, and peppers. No matter what it's called, eggplant and tomato stew is a delicious and versatile dish that can be enjoyed as a main course or a side dish.
Eggplant and Tomato Stew Eggplant and Tomato Stew Eggplant and Tomato Stew Eggplant and Tomato Stew
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 large eggplant, peeled and cubed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can diced tomatoes
  • 1/2 cup vegetable broth
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. In a large pot or Dutch oven over medium heat, heat the olive oil. Add the eggplant, onion, and garlic and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  2. Add the tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a simmer and cook, stirring occasionally, until the eggplant is tender and the sauce has thickened, about 15 minutes.
  3. Serve hot over rice or pasta, if desired.
Why It Works
  • The eggplant is first browned in a pan until it's golden brown and slightly caramelized. This gives the stew a rich and flavorful base.
  • The tomatoes, onions, and garlic are then added to the pan and cooked until they're softened. This creates a flavorful sauce that complements the eggplant.
  • The spices are added last and simmered with the stew until the eggplant is tender and the sauce has thickened. This allows the spices to meld with the other ingredients and create a complex flavor profile.