Stewed Eggplant
Submitted by slloyd
Tender eggplant simmered with tomatoes, bay leaves, caraway seeds, and a bright splash of lemon and red wine vinegar. A tangy, vegan-friendly side dish ready in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThis isn’t your standard eggplant stew. Bruised caraway seeds and chili powder give it an earthy warmth, while a double hit of red wine vinegar and fresh lemon juice keeps the whole thing bright and alive on the tongue.
The eggplant cooks down until it’s silky and nearly melting into the tomato sauce, soaking up all those layered flavors.
It works as a side dish, a topping for crusty bread, or spooned over rice or couscous as a light main.
Kitchen Tips
- Crumble the bay leaves before adding them. This releases more of their aromatic oils into the stew and means you won’t bite into a whole leaf.
- Bruise the caraway seeds with the flat of a knife or a mortar and pestle. Whole seeds will pass through without releasing much flavor.
- Don’t skimp on the vinegar and lemon juice. That acidity is what keeps the soft eggplant from tasting flat.
Variations
- Mediterranean: Add diced zucchini and bell pepper for a ratatouille-style stew.
- Middle Eastern Spin: Stir in a teaspoon of ground cumin and top with tahini and toasted pine nuts.
Ingredients
Directions
Heat oil in a skillet. Add onion and bay leaves and cook 4 to 5 minutes, stirring occasionally.
Meanwhile, peel the eggplant, slice it then dice.
Add pieces to skillet.
Add the rest of the ingredients.
Raise heat until mixture begins to simmer, then cover, reduce heat and simmer 20 minutes until the eggplant is very tender.
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