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 eggplant is fully cooked through and very tender. (While eggplant mixture is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of wa