Step by step

Method

4 steps

1. 1

   Cut 2 medium eggplants (about 2 pounds) into 1-inch cubes. Optional: toss with 1 teaspoon salt, rest 15 minutes, then pat dry — helps them brown instead of sponge oil. Dice 1 onion; mince 3 garlic cloves.

2. 2

   Heat 3 tablespoons olive oil in a wide heavy pot over medium-high. Brown eggplant in batches 4–5 minutes until golden on the edges (add oil if the pan goes dry). Set aside. Soften onion in the pot 4–5 minutes; add garlic, 1 teaspoon cumin, 1 teaspoon paprika, and ½ teaspoon coriander 1 minute.

3. 3

   Stir in 2 tablespoons tomato paste, then 1 can (14 oz) crushed tomatoes and 1–1½ cups stock or water. Return eggplant (and optional chickpeas or diced potato). Simmer gently, partly covered, 20–25 minutes until eggplant is silky-soft and the stew is thick. Taste for salt and lemon.

4. 4

   Finish with chopped parsley or mint and a drizzle of olive oil. Serve with rice or pita. You want silky eggplant in a rich tomato stew — not oily mush or crunchy undercooked cubes.