This vegetable stew is such a simple combination of ingredients, but they undergo this amazing transformation during cooking to become more than the sum of their parts. Another dish that just gets better and better the longer you allow the flavors to mingle.
SERVES: 4–6 AS A STARTER
INGREDIENTS:
- 2 eggplants, trimmed and cut into 1-inch chunks
- 3 garlic cloves, peeled and chopped
- 1 red onion, peeled and diced
- One 14-ounce can lima beans, drained and rinsed
- 2 Tbsp pomegranate molasses (see page 205)
- Sea salt and freshly ground black pepper
- One 14-ounce can chopped tomatoes
- Pinch of sugar
TO SERVE
- 1 loaf of crusty white bread, such as sourdough or country bread
- Small bunch of mint, leaves roughly chopped
- 3 ounces feta cheese, crumbled
INSTRUCTIONS:
- Heat a heavy-bottomed casserole dish over high heat. Add a glug of oil and cook the eggplant for 3–4 minutes until colored on all sides. Add the garlic and onion and cook for another 5 minutes until the onion is tender.
- Stir in the lima beans and pomegranate molasses with a generous pinch of salt and grinding of pepper. Add the tomatoes and sugar. Bring to a boil, then lower the heat and simmer, uncovered, for 40–45 minutes until the eggplant is tender and collapsed and the stew is reduced and flavorful. (If you find the mixture is drying out too much, add a couple of tablespoons of water.)
- To serve, slice the bread and toast on each side until golden. Stir the mint through the eggplant, spoon onto the slices of toast, and scatter over the crumbled feta. Serve warm.
HOW TO SALT EGGPLANT:
Although it’s not essential to salt eggplant before you cook it, doing so draws out the moisture and makes it absorb less oil. Simply chop or dice the eggplant as instructed, place in a colander, and sprinkle with about 1 teaspoon of sea salt. Leave for 30 minutes, then rinse well, pat dry on paper towels, and cook as you like.
