Eggplant stew

Eggplant stew – a classic recipe, full of flavor, that brings the tastes of summer to your table, no matter the season. This simple and delicious dish is perfect as a side or a main course, and it is a wonderful way to transform simple ingredients into something truly special.

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Servings: 4

Necessary ingredients:
- 1 kg of eggplants (ideally, use roasted eggplants for a more intense flavor)
- 5 bell peppers (but you can also experiment with sweet peppers or hot peppers, depending on your preferences)
- 3 large onions (white or yellow onions are the most suitable)
- 3 teaspoons of tomato paste (you can use fresh or canned tomatoes)
- Spices to taste (salt, pepper, sweet or hot paprika, oregano)
- Olive oil or sunflower oil for sautéing

The history of eggplant stew:
Vegetable stews have deep roots in culinary tradition, often associated with summer and bountiful harvests. Eggplants, with their meaty texture and slightly bitter taste, have been appreciated since ancient times, used in various dishes. Eggplant stew is a simple yet characterful recipe that brings fresh vegetables together in a delicious dance of flavors.

Preparing the ingredients:
1. Start by peeling the onions and peppers. Cut the onions into small cubes and the peppers into strips. It’s important to ensure that all ingredients are prepared before you start cooking, for a pleasant and stress-free experience.
2. If you don’t have roasted eggplants already, roast them in the oven or on the grill until they become soft. Let them cool, then peel and chop them into cubes. You can also use frozen eggplants, but for better taste, fresh eggplants are recommended.

Cooking the stew:
1. In a large skillet, heat a few tablespoons of oil over medium heat. Add the onions and peppers and sauté for about 5-7 minutes, until the onions become translucent and the peppers soften.
2. Add the tomato paste and mix well to incorporate it. This will add a touch of sweetness and vibrant color to the dish.
3. Now, add the prepared eggplants. Gently stir so that the vegetables combine evenly. Let it simmer over medium heat for 10 minutes, stirring occasionally to prevent sticking.
4. Once the stew is ready, turn off the heat and let it sit for a few minutes to meld the flavors.

Serving the eggplant stew:
Eggplant stew is served warm, either plain or alongside rice or polenta. You can garnish it with freshly chopped parsley or a few slices of fresh tomatoes for a contrast of colors and flavors. It also pairs wonderfully with a slice of fresh bread with a crispy crust.

Practical tips:
- If you want to add a spicy note, you can include some strips of hot pepper.
- Instead of tomato paste, you can use fresh tomatoes, but make sure to peel and chop them finely before adding.
- If you like more intense flavors, add spices like cumin or thyme, which pair wonderfully with eggplants.
- The dish can be stored in the refrigerator for 2-3 days and can be reheated without problems.

Nutritional values:
This eggplant stew is a healthy option, rich in fiber and vitamins. Eggplants are a good source of antioxidants, and bell peppers provide a significant amount of vitamin C. A serving of this dish contains approximately 150-200 calories, depending on the amount of oil used.

Frequently asked questions:
1. Can I use frozen eggplants? Yes, but for better taste, fresh eggplants are preferred. Don’t forget to roast them before freezing.
2. What else can I add to the stew? You can include zucchini or carrots to diversify the texture and flavor.
3. How can I make eggplant stew spicier? Add hot peppers or chili flakes during cooking.

Eggplant stew is a versatile recipe that can be adapted to your tastes. Experiment and enjoy every serving! This recipe is not just a simple dish, but a way to share beautiful moments with loved ones at the table. Savor every bite and let yourself be carried away by the beautiful memories you create around the table!