Eggplant & Potato Stew | Culture Kitchen

Instructions

Ingredients:

• 1-2 large eggplant, sliced in 3-4” rounds
• 4 medium potatoes, peeled and sliced
• 1 large onion, chopped
• 5 cloves garlic, minced
• 1 bell peppers, diced
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 ½ teaspoons cumin
• 1 ½ teaspoons paprika
• ¾ teaspoon dried oregano
• Salt and pepper to taste
• 3 tablespoons olive oil
• ⅓ cup capers, drained
• ¾ cup kalamata olives, sliced
• Fresh parsley for garnish

Method:

1. Heat olive oil in a large and deep skillet or pan over medium heat and make a sofrito. Add chopped onion and bell peppers, sauté until softened, about 5 minutes. Add minced garlic, cumin, paprika, and dried oregano.
2. Cook for another 1-2 minutes until fragrant. Add diced eggplant, potatoes, capers, and olives to the pot, stirring to coat with the spices and vegetables. Pour in the diced tomatoes and vegetable broth. Season with salt and pepper to taste. Bring the stew to a simmer, then reduce heat to low and cover. Let it cook for about 20-25 minutes or until the potatoes are tender. Make sure to not disturb or to overcook the eggplant or potato. Once the stew is cooked, taste and adjust seasoning if necessary.
3. Serve the stew hot, garnished with fresh parsley. Enjoy on its own or with crusty bread or rice. B’s notes: may top with garlic confit or fried capers