We got some local eggplant and tomatoes at the farmer’s market. In the summer, I make this dish many times, using whatever vegetable I have on hand – eggplant, zucchini, cauliflower, etc. It takes about 40 minutes, and doesn’t use a whole lot of ingredients. Fresh, seasonal vegetables taste best simply prepared. I don’t even use spices in this a lot of the time.
It tastes great hot or cold. I often eat the rest the next morning for breakfast.
Eggplant and Tomato “Stew”
1 medium sized globe eggplant
1 onion, chopped
3 cloves garlic, chopped
1 teaspoon fresh hot chili pepper, finely minced
3 Tablespoons extra virgin olive oil
1 large tomato, chopped
Salt and pepper, to taste
*Optional spices – 1 teaspoon allspice, cumin, or garam masala.
Peel and cut eggplant into small cubes.
Heat olive oil in heavy-bottomed pot. Add onions, garlic, hot pepper, and salt. Cook, stirring often, for 5 minutes over medium heat.
Add chopped eggplant. If adding spices, add now. Saute 1 minute, then reduce heat to low and cover. Cook on low for 25 minutes. (Add 1 cup water if it starts to dry.)
Add chopped tomato, making sure to also add any juices that have accumulated.
Cook a further 5 minutes.
Serve hot, room temperature, or cold with pita bread for dipping.
Note – instead of hot pepper, you could use minced radish.