The eggplant is one of the most versatile vegetables for home cooking. It can be the sole star of the dish for vegan or vegetarian cooks, or it can be stewed with meat and other vegetables. Eggplant has the extraordinary tendency to soak up any flavor it is cooked in, which means that stews and soups are optimal.
Our favorite way to eat eggplant is prepared in a simple stew. Zagoda virgin olive oil will be used for preparing this recipe. There are many uses for extra virgin olive oil that we have discussed in our blogs. We recommend dipping bread into the leftover juices to taste the olive oil mixed in with the flavors of the delicious vegetables!
- 2 Tbsp Zagoda extra virgin olive oil
- 2 cubed medium eggplants
- 1 small, diced onion
- 4 minced garlic cloves
- 1/2 tsp chili flakes
- 1 3/4 cups crushed tomatoes
- Salt and black pepper
- 1 tsp dried oregano
- Fresh herbs like basil, cilantro, dill, or parsley
- Place cubed eggplants into a bowl or colander and salt generously. Let it stand for 20-30 minutes. Once the eggplant starts to sweat, pat dry with a paper towel.
- Heat the extra virgin olive oil over medium heat and add the eggplant. Cover the pan with a lid and simmer the eggplant until soft and golden brown, stirring occasionally. Once cooked, put them aside on a plate. Depending on the size of the pan, you can do it in batches until all the eggplant is cooked.
- Add the diced onion to the same pan, adding more oil with a pinch of salt if needed. Cook until translucent, about 5 minutes. Add the minced garlic, dried oregano, and chili flakes. Stir to combine.
- Put the eggplant back in, along with the crushed tomatoes. Cover with a lid, reduce the heat to low, and simmer for 15 minutes. Serve the stew in a soup plate or bowl. Sprinkle the herbs before serving.
Enjoy this delicious Mediterranean-inspired stew with your favorite bread! We hope you liked this recipe made with Zagoda extra virgin olive oil. Please feel free to get in touch with us if you need further information.