Forget the fussy, time-consuming ratatouille of your imagination! This rustic eggplant and tomato stew captures all the sun-drenched flavors of Provence in a fraction of the time. It’s a beautifully simple dish where tender, mellow eggplant and sweet, caramelized onions swim in a chunky, vibrant tomato sauce kissed with fresh herbs. The best part? It’s incredibly versatile. Serve it warm from the skillet with a crusty baguette for dipping, or let it cool to room temperature and spoon it over a hearty grain salad. This is summer comfort food at its absolute finest.
Ingredients
• 1 medium eggplant, about 1 lb or 450g, cut lengthwise into 8 wedges
• Kosher salt
• 3 tablespoons or 45 ml olive oil, divided
• 2 medium onions, sliced thickly into ½-inch or 1.25 cm slices
• ¼ teaspoon or 1g crushed red pepper flakes
• 1 tablespoon or 3 cloves garlic, chopped
• 2 cups or 400g plum tomatoes, chopped
• ¼ cup or 15g fresh oregano or parsley, chopped
Instructions
1. Prepare the eggplant by sprinkling the wedges liberally with kosher salt. Let them rest for 10-15 minutes. You’ll see water pool on the surface; this process draws out bitterness. Pat the wedges completely dry with a clean towel.
2. In a large, heavy-bottomed skillet, heat 2 tablespoons or 30 ml of olive oil over medium-high heat. Once shimmering, add the eggplant wedges and fry until lightly browned and tender. Transfer the cooked wedges to a cutting board and chop into large, 2-inch or 5 cm pieces.
3. Return the skillet to medium heat and add the remaining 1 tablespoon or 15 ml of olive oil. Add the sliced onions, crushed red pepper flakes, and chopped garlic. Sauté, stirring occasionally, for about 10 minutes until the onions are very soft and translucent.
4. Stir in the chopped plum tomatoes and cook for 3-5 minutes, just until they begin to soften and break down into a chunky sauce. Gently fold in the cooked eggplant pieces and the fresh chopped oregano or parsley. Bring the mixture to a gentle simmer, then immediately remove from the heat. Season with additional salt and pepper to taste before serving.
Nutritional Information
• Nutritional Highlights
• Rich in dietary fiber
• Excellent source of Vitamin C and Vitamin K
• Packed with antioxidants from tomatoes and eggplant
• Naturally vegan, gluten-free, and dairy-free
Pro Tips
• Don’t skip salting the eggplant. It truly improves the final texture and removes any potential bitterness, making it silky and mellow.
• Use the best quality tomatoes you can find. Ripe, in-season plum tomatoes will create a much sweeter, more flavorful sauce than out-of-season ones.
• For a deeper flavor, add a splash of balsamic vinegar along with the tomatoes to brighten up all the flavors in the dish.
• This stew tastes even better the next day! Make it ahead and let the flavors meld together in the refrigerator overnight.
