Sicilian eggplant stew

Sicilian eggplant stew - a delightful stew with eggplants, green olives, capers, and tomatoes, served with basmati rice and fresh parsley.

If you love eggplants but you want something different, I highly recommend this recipe, a blend of sweet and tangy Mediterranean flavors, very easy to prepare. It is equally delicious both hot and cold, which makes it perfect for any season.

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Portions: 3

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients:

Eggplants

• 50 ml olive oil

  2 eggplants

  1 tablespoon salt

  1 teaspoon pepper

  1 tablespoon oregano

Stew

• 3 tablespoons olive oil

  1 white onion

  3 cloves of garlic

  60 g green olives

  3 tablespoons capers

  3 tablespoons balsamic vinegar

  4 tomatoes, diced

  4 tablespoons tomato juice

  1/2 bunch of parsley
  

Method:

1. Before you start cooking the eggplants, I recommend peeling them, especially if the skin is too thick. Cut them into cubes and sauté them for about 5-6 minutes with olive oil, in multiple batches, on a medium-low heat. Keep adding olive oil as needed, as eggplants tend to absorb quite a bit. Set the sautéed eggplants aside in a separate bowl.

2. Be cautious with the amount of salt you use, especially if the olives and capers you're using are brined.

3. In a medium pot, sauté the onion with a little olive oil over medium-low heat until it becomes slightly translucent. Then add the crushed garlic and sauté for another minute.

4. Add the green olives, capers, and balsamic vinegar. Let them cook for a few minutes until the vinegar has evaporated slightly, then add the diced tomatoes and tomato juice.

5. Allow it to simmer for about 13 minutes until the vegetables become softer. Add the cooked eggplant cubes to the pot and mix well.

6. Before serving, let the stew reach room temperature, allowing all the flavors to blend together nicely.

7. I served it with basmati rice and fresh parsley.

8. Enjoy!