Eggplant Stew | Kawaj
Eggplant stew, called kawaj in Syrian, is simply chunks of eggplants, potatoes, and tomatoes stewed to tender submission. It's a comforting vegan and vegetarian dish for cold weather.
Ingredients
- 1/2 cup mild vegetable oil
- 1 small onion, coarsely grated
- 2 1/2 pounds russet potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 2 large (about 2 pounds) globe eggplants, cut into 1 1⁄2-inch (4 cm) chunks
- 1 teaspoon sweet paprika
- 1 teaspoon black pepper
- 3 teaspoons salt
- 1/2 cup coarsely chopped parsley, leaves and tender stems (a little less than 1/2 small bunch)
- 3 medium (about 1 1/2 pounds) tomatoes, peeled and coarsely chopped
- Parsley leaves, for garnish (optional)
Instructions
- In a large pot set over medium-high heat, warm the oil. Add the onion and cook until fragrant, about 1 minute. Add the potatoes, followed by the eggplant. Do not stir. Sprinkle with the paprika, pepper, 2 teaspoons salt, and then the chopped parsley. Do not stir. Cover and cook for 5 minutes.
- Place the tomatoes on top and sprinkle with 1 teaspoon salt. Do not stir. Cover and cook until the tomatoes begin to soften, about 7 minutes.
- Stir all the vegetables together, cover, and cook until slightly softened, 10 to 15 minutes. Give everything a good stir, scraping and incorporating any browned bits on the bottom of the pot.
- Cover and cook until the vegetables are tender, the tomatoes have broken down, and the sauce has thickened, 10 to 15 minutes.
- Sprinkle the eggplant stew with parsley, if using, and serve immediately.
Nutrition
Serving: 1portion | Calories: 367kcal | Carbohydrates: 47g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 1182mg | Fiber: 8g | Sugar: 9g