Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
This Warm Eggplant & Tomato Stew is so versatile. It can be a bruschetta topping. It can be served hot or cold. It can be a layer in fish tacos. It can accompany meats or it can be a colorful way to top off a dish or mix it with pasta.
- 1 Medium Italian Eggplant (Medium Diced)
- 2 Tablespoons Plus 1/4 Teaspoon Sea Salt (Divided)
- 1/4 Cup Olive Oil
- 1 Garlic Clove (Minced)
- 1 Medium Onion (Diced)
- 1 Sprig Rosemary
- 1/2 Teaspoon Chili Pepper Flakes
- 1 Teaspoon Fennel Seeds
- 6 Heirloom Or Field Tomatoes (Diced)
- Lay diced eggplant on two layers of paper towels or clean dish towel. Sprinkle evenly with 2 tablespoons sea salt. Cover with two layers paper towels or another dish towel. Let sit 1 hour. Occasionally pat eggplant with towels to remove moisture.
- Heat olive oil in skillet over a medium heat. Add garlic, onions, rosemary, remaining salt, and chili flakes. Sauté 5 minutes until onions are translucent. Add eggplant and fennel seeds. Stir occasionally. Sauté until eggplant is soft and has turned from white to medium brown.
- Add tomatoes to skillet. Turn heat up to medium high. Cook 15 minutes. Stir occasionally.
- Remove from heat and transfer to serving bowl.
- Serves 4
- Note: Salting an eggplant ahead of time helps to remove some of the bitterness that comes in big, ripe eggplants, especially the “classic” variety, which is so flavorful. It also helps to remove some of the water in the eggplant, so it will become more compact and absorb less oil. This way, the eggplant will cook fully, but retain its form and not become overly greasy. Many Asian and white varieties lack the same degree of bitterness and, for purposes of flavor, may not need salting.
- Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved