Recipe Share: Greek Eggplant Stew
1 large eggplant, cubbed
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, diced
6 baby carrots, chopped
6 small red potatoes, cubbed
6 garlic cloves, minced
2 dry bay leaves
1 to 1 1/2 tsp paprika
1 tsp ground coriander
1 tsp dry oregano
3/4 tsp ground cinnamon
1/2 tsp organic ground turmeric
1/2 tsp black pepper
1 28-oz can chopped tomato
2 15-oz cans chickpeas, reserve the canning liquid
Basil for garnish
Preheat oven to 400 F.
Place eggplant cubes in a single layer on a baking sheet and sprinkle with salt. Set aside for 20 minutes to allow eggplant to “sweat out” any bitterness. Pat dry.
In a large braiser or pot, heat 1/4 cup olive oil over medium-high until shimmering but not smoking. Add onions, peppers, potatoes, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven. If using a pot, transfer to a baking dish.
Cook in oven for 45 minutes until