Tomato Eggplant Stew

🛒 Ingredients

• Eggplant 600 g · 150 kcal
• Tomatoes 600 g · 108 kcal
• Onion 150 g · 60 kcal
• Garlic 15 g · 22 kcal
• Olive Oil 60 g · 530 kcal
• Fresh Parsley 15 g · 5 kcal

👨‍🍳 Instructions

1. Prepare vegetables: Dice eggplant into 1-inch cubes, chop tomatoes roughly, finely chop onion, and mince garlic.
2. Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
3. Add eggplant: Incorporate the diced eggplant into the pot. Sauté for about 8-10 minutes, stirring occasionally, until the eggplant begins to soften and slightly brown.
4. Add tomatoes and simmer: Stir in the chopped tomatoes, salt, and pepper. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until eggplant is very tender and the flavors have melded.
5. Finish and serve: Remove from heat, stir in fresh chopped parsley. Taste and adjust seasoning if needed. Serve hot as a side dish or main course.