Aunt Kathy’s Eggplant Stew

Isn’t it wonderful when you come together with people that you love and create awesome food? My aunt Kathy that lives in New York but is of Greek heritage, is an excellent cook. She is a warm, loving person that’s there to support you always. She is eager to listen and gives constructive advice. She is like a second mother to me and she is one of those people that make this world a better place. Period! And she is a darn good cook! Oh yes, with a grand repertoire.

I was lucky to be able to spend some time with her while in Crete this summer and eat her wonderful dishes. One of them in particular I could never forget, her Eggplant Stew.  It was so delicious and full of summer notes, I harassed her until she agreed to teach me the recipe. I said “Theia (“aunt” in greek), I have to put this on my blog!”

Shortly after, we made the eggplant stew again, along with other delicacies and everybody gathered around the table for a wonderful dinner. Of course when I got home I had to make it for my own family, because we all love eggplant after all. Rob loved it, but also my little boy James turned out to be a big fan. So if you like eggplants like us, please please make this dish and tell me how it went.

Preparing the vegetables

Cut all the veggies in quarters, big chunks. Same with the onions. Then, slice the tomatoes and chop up the herbs – parsley or cilantro, whatever you are using.

 

Quarter the eggplants

Next step you lightly fry everything. I used my cast iron skillet. Not just because I love it, but also it’s easy to use on the stovetop and then just stick it in the oven. If you don’t have one, you can use any other oven safe skillet. Or just fry the veggies regularly and then throw them in a baking dish.

Alright so, take the skillet, and put in enough olive oil to cover the bottom and more. The vegetables will soak up lots of olive oil during frying. Bring it over medium to high heat and start frying the eggplants, zucchinis and peppers together, around 5 mins. When done set them aside in a colander with a plate underneath to collect the oil.

Making the sauce for the stew

In the same skillet, add some more olive oil as needed, saute the onion wedges for 1-2 mins. Thereafter, add the tomato slices and saute for 2 more mins. In goes the tomato puree, give it a stir and let it simmer for 2 mins. If your sauce is too thick, you probably need to add 1/4 cup of water. Simmer the sauce for 5 mins more or less, then add the chopped herbs at the last minute. If it looks watery, don’t worry it will make a nice sauce for your stew!

Putting it all together

Take the skillet off the fire. Remove almost 2/3 of the sauce and put aside. Spread the remainder as to cover the bottom (if you are using a baking dish, spread 1/3 of the sauce on the bottom of the baking dish).

Add all the veggies on top and tuck them in nice and tight. Pour the rest of the sauce on top and sprinkle with some more herbs. Stick your stew in the oven for 35-40 mins at 210 C / 410 F or until it is nicely browned on top. Enjoy!

Aunt Kathy's Eggplant Stew

A hearty dish full of eggplant flavour. The tomato sauce with herbs gives the overall dish an amazing taste. Filling and warming. Perfect for weekday dinner. 

Course Dinner
Cuisine Greek, Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author PenelopeCooks

Ingredients

  • 3 whole big eggplants, quartered
  • 4 whole small zucchinis, cut in big chunks
  • 2 whole peppers, quartered
  • 2 whole onions, thick sliced
  • 1 whole big tomato, thick sliced
  • handful of parsley or cilantro, chopped
  • 1 can chopped tomato (around 1 pound or 450 g)
  • olive oil
  • salt and pepper

Instructions

Preparing the veggies

  1. Cut all the veggies in quarters, big chunks. Then, slice the tomatoes and chop up the herbs.

  2. Lightly fry everything for about 5 mins in a cast iron skillet (or regular one will do just fine). Use oil abundantly, the eggplants will soak a lot. Set them aside in a colander with a plate underneath to collect the oil.

Making the sauce for the stew

  1. In the same skillet, add some more olive oil as needed, saute the onion wedges for 1-2 mins. Thereafter, add the tomato slices and saute for 2 more mins. 

  2. Next, add the tomato puree and let it simmer for 2 mins. If your sauce is too thick, add 1/4 cup of water. Simmer the sauce for 5 mins more or less, then add the chopped herbs at the last minute.

  3. Take the skillet off the fire. Remove almost 2/3 of the sauce and put aside. Spread the remainder as to cover the bottom (if you are using a baking dish, spread 1/3 of the sauce on the bottom of the baking dish). 

  4. Add all the veggies on top and tuck them in nice and tight. Pour the rest of the sauce on top and sprinkle with some more herbs. Stick your stew in the oven for 35-40 mins at 210 C / 410 F or until it is nicely browned on top. Enjoy!

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