Overview
Prep15 min
Cook30 min
Total45 min
Servings4
DifficultyEasy
Ingredients
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Method
01
Brown the eggplant
Heat 2 tbsp oil in a pot over medium-high. Cook eggplant in batches until golden and softened, 6 to 8 minutes. Set aside.
02
Simmer the stew
Add remaining oil and cook onion until soft. Stir in garlic 30 seconds. Add tomatoes, water, oregano, salt, and eggplant. Simmer 15 to 20 minutes until thick and glossy.
03
Serve warm
Taste and adjust salt. Finish with herbs and pepper. Serve with bread or couscous.
Tips
NoteAurora prefers the garnish. I prefer the last bite.
NoteMake it once, then make it yours with tiny swaps.
NoteLeftovers are friends if you store them kindly.
Nutrition
Caloriesvaries
NoteApproximate; depends on servings and toppings
Storage
RefrigeratorStore covered and reheat gently when needed.
Best freshFlavor and texture are happiest the day you make it.
Frequently asked
Can I change it a little?+
Yes — keep the heart of the method and swap toppings or veggies as you like.
How do I store leftovers?+
Cool, cover, and refrigerate. Reheat gently when needed.
Is this hard?+
No — easy steps, soft kitchen energy.
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