As mentioned in my January recap, I have been cooking A LOT at home so far this year. I’m trying to remember to take pictures this month though so I can document my faves here.

One of my co-workers recommended this recipe back in the times when we used to chat about such things over the walls of our cubicles (RIP). I made it immediately and loved it, and it’s been saved to Pinterest ever since. It popped into my mind last week and I had to make it again immediately.

It’s not the most photogenic dish (which is why I covered it liberally in pickled onions and cilantro for this picture!) but it is so, so good. It also uses only one pot (plus a baking sheet for roasting the eggplant), gets better as it sits in the fridge, and is vegetarian, something I’m trying to focus on more this year.

I also finally found a little jar of harissa at Loblaws last month, so I was excited to use it here and I love it (I also used it in this chickpea recipe which has a very similar vibe to this stew, now that I think about it).

This is in the regular winter rotation from now on.

Eggplant & Tomato Stew

Source: Minimalist Baker

Ingredients

  • 1 large eggplant, unpeeled, cut into cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp cumin
  • 1 tsp smoked paprika (or more depending on how spicy you want it)
  • 1/4 tsp salt
  • 2 x 14.5oz cans diced fire-roasted tomatoes
  • 1/2 cup water
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp maple syrup
  • 2 tsp harissa (or other hot sauce or chili garlic sauce)

Directions

  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  2. Add the eggplant and drizzle the olive oil overtop (it will immediately get soaked up by the eggplant so just do your best to evenly disperse) and sprinkle with salt. Toss everything together and roast for 30 minutes, flipping the pieces about halfway through.
  3. While the eggplant is roasting, heat the second measurement of olive oil in a large dutch oven or saucepan over medium heat. Add the onion and cook for about 5 minutes until softened.
  4. Add the garlic, cumin and smoked paprika and stir to coat. Cook for 1 more minute.
  5. Add the tomatoes and water, stir and let come to a simmer. Cover and cook for 4 minutes.
  6. Add the chickpeas, maple syrup and harissa, stir and let come to a simmer again.
  7. When the eggplant is done, remove from oven and add to the stew. Stir and reduce heat to low. Let simmer for at least 10 minutes.
  8. Taste and add more salt if needed, or more harissa for heat.
  9. Serve as is or over rice, and top with cilantro and pickled red onions.