Eggplant and Tomato Stew

Instructions

1. Step 1

   Cut the eggplant into chunks, chop the onion and parsley, and mince the garlic.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat 2 ¾ tbsp (40 ml) of the olive oil in the large pot over medium heat. Brown the eggplant in batches, then transfer it from the pot with a slotted spoon.

   Timer: 10 min (fixed)

   Ingredients used: 900.0 gr Eggplant, 40.0 ml Olive Oil

   Cookware: large pot, slotted spoon

3. Step 3

   Add the remaining 1 ¼ tbsp (20 ml) olive oil and the onion to the pot. Cook over medium heat until softened.

   Timer: 5 min (fixed)

   Ingredients used: 20.0 ml Olive Oil, 200.0 gr Onion

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the garlic, tomato paste, cumin, and paprika. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 2.0 gr Ground Cumin, 2.0 gr Paprika, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

5. Step 5

   Add the tomatoes, water, salt, and black pepper, then return the browned eggplant to the pot. Bring the stew to a gentle simmer over high heat.

   Ingredients used: 800.0 gr Canned Tomato, 1.0 gr Ground Black Pepper, 6.0 gr Salt, 250.0 ml Water

   Cookware: large pot, wooden spoon

6. Step 6

   Reduce to low heat and simmer uncovered, stirring occasionally, until the eggplant is very tender and the sauce has thickened.

   Timer: 25 min (fixed)

   Cookware: large pot, wooden spoon

7. Step 7

   Remove the pot from the heat. Stir in the lemon juice and parsley, then serve.

   Ingredients used: 15.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: large pot, wooden spoon