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Eggplant Stew - YEKHNAT AL-BATINJAN
Mateja ^_^
23 minutes
4 servings
BeginnerToday was one of those days when I couldn’t decide what to cook. Who should I please, children or the head of the family? At the end I decide to please my taste buds and went veggie style: eggplant and rice.
Total Steps
5
Ingredients
9
Tools Needed
4
Ingredients
- 1 big eggplant, cubed
- 1 medium onion, diced
- 1 bell pepper, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed chili peppers
- 5 tablespoons olive oil
- 1 can 14.5 oz. diced tomatoes
- 1/2 cup water
Instructions
1
Step 1
5 minutes
Pour olive oil into a hot skillet. Add diced onion, bell pepper, salt, black pepper, and crushed chili peppers. Stir to combine and let them sweat over medium heat.
2
Step 2
3 minutes
Add cubed eggplant, stir, and sweat.
3
Step 3
10 minutes
Add water, stir, and partially cover. Cook until the eggplant becomes soft.
4
Step 4
5 minutes or until water evaporates
Pour the diced tomatoes into the skillet, stir, and cook until the water evaporates.
5
Step 5
Taste the stew and add additional salt if needed. Serve hot with rice or mashed potatoes.
Tools & Equipment
skillet
measuring spoons
measuring cups
stirring spoon