Just the sort of transitional meal to ease you from summer into autumn, this Eggplant and Tomato Stew utilizes peak seasonal produce with just the right amount of added warmth and spice. Requiring only minutes of preparation for an entire work week’s worth of meals, this stew is both a perfect weekday bite (keeping for up to a week in airtight Tupperware) or an impressive centerpiece for your next communal table. We serve ours warm or chilled, with basmati rice, fresh mint, a simmered egg, and unsweetened Greek yogurt. To make this baby friendly: you can serve as is – making sure to cut the produce into manageable cubes, or blend ¼ cup with 1 raw egg to then scramble with olive oil or ghee.
¼ cup olive oil 2 medium eggplant (1 ½ pounds), cut into 1inch cubes 1 small yellow onion, sliced thin 3 cloves garlic, crushed 2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1 cinnamon stick 1 small red pepper, deseeded and sliced into thin strips 2 cups (1 pound) cherry tomatoes, halved 1 large can (28 ounces) diced tomatoes 2 tablespoons apple cider vinegar 6 dried apricots, chopped salt & pepper to taste
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add eggplant and sauté, stirring frequently, until golden and soft – about 10 minutes. Transfer eggplant to a large bowl and reduce stovetop heat to low.
Add onions to the pot and cook slowly for 10 minutes, until they’re very soft, but not browned. Stir in garlic, paprika, cumin, coriander, cinnamon, and the pepper and continue to cook for an additional 10 minutes, or until peppers are very soft. Add all tomatoes and increase heat to medium-high.
Bring pot to a simmer, then again reduce heat to low. Add vinegar and apricots then continue to simmer for 15 minutes, allowing the broth to reduce. Add the cooked eggplant and cook for another 10 minutes. Serve and enjoy!