So delicious and comforting!
Eggplant Potato Stew
2 medium eggplants, diced into 1 – 1.5″ cubes
2 red bell peppers, cut into wedges
3 TBSP olive oil
1 onion, diced
2 TBSP tomato paste
1 tsp paprika or smoked paprika
4 garlic cloves, minced
1 1/2 cups chicken or vegetable stock
6 medium Russet potatoes chopped into 1- 1.5 inch chunks
3 medium to large tomatoes, diced
15 oz can chickpeas, drained
2 bay leaves
Salt and pepper to taste
- Place eggplant into a large colander. Season liberally with kosher salt. Not only will it season the vegetables nicely, it will make them release their liquid and brown better in the oven.
- Preheat the oven to 450F. Grease 2 baking sheets with some oil. Dry the eggplant with paper towels, add red peppers and toss with about a tablespoon or two of olive oil. Divide between the prepared baking sheets. Bake in preheated oven, stirring periodically, for about 45 minutes until tender and starting to brown. You may even broil at the end for a minute or two for extra smokiness and flavour.
- In the meantime, heat 1 TBSP olive oil in a large pan. Add onions and cook over medium heat for about 7 minutes until softened but not browned. Add tomato paste and paprika and cook for 2-3 minutes. Add garlic and sauté for about 20 seconds. Add tomatoes and cook for a minute or two. Add stock and bring to simmer. Stir in potatoes and chickpeas. Cover and simmer covered for 20-25 minutes until potatoes are tender.
- Carefully remove red bell peppers and eggplant from the oven and stir it into the pan with tomatoes, chickpeas and potatoes. Continue cooking, covered for 5 – 10 minutes for veggies to tenderize and for flavours to meld. Cook uncovered, if desired, for a few minutes, to thicken the broth. Season liberally with salt and pepper, remove bay leaf and serve!