Aubergine Stew

Aubergine (aka eggplant) is mentioned multiple times in the Mediterranean Diet. The problem: I have never liked eggplant. It's always been very bitter to me. So, I did a little research and decided to try it again. This set of guidelines is for eggplant stew. Proportions are entirely up to your taste and how much you are making. I did mine in the multi-cooker, so all of the sauteing and cooking was done in the same pot. If you use a slow cooker, do the sauteing in another pan.

Ingredients:

Eggplant, peeled and cubed (I used one large)
Red onion, sliced or chopped
Minced garlic
Carrots, chopped
Celery, chopped
Mini sweet peppers, chopped
1/2 cup dried black-eye peas
1/2 cup dried green lentils
1/2 cup dried chickpeas
Fresh thyme, oregano, rosemary, and parsley, chopped
1-2 bay leaves
Salt (optional) and pepper to taste
Enough chicken stock, vegetable stock, and/or water to cover by an inch or so

Preparation:

Sprinkle the eggplant with a generous amount of salt and set in a colander in the sink or over a bowl, like you would cucumbers. Let drain for at least 30 minutes. THIS IS THE KEY STEP. It's the bitter juices that drain out. After draining, wash off all the salt with cold water and dry the eggplant on a paper towel.

While the eggplant is draining, chop the vegetables and herbs. 

Cooking:

Saute the onion in 2-3 Tbsp. of olive oil (or canola oil) for 5-7 minutes. Add garlic and saute for a few more minutes, making sure the garlic doesn't brown. Add the eggplant and saute for another 5-7 minutes. Add some salt (if used) and pepper at the very end of the sauteing. If cooked in a separate pan, add the sauteed vegetables to the slow cooker. Add the dried beans, then add the rest of the vegetables, and herbs and spices. Top with bay leaf. Add more pepper if desired. Add enough cooking liquid to cover by about 1 inch, being sure not to go over the maximum allowed by your cooker (mine is 2/3 full). Cook on low for 6-8 hours.

My stew was a bit thin, so I added about a tablespoon of garbanzo flour mixed with a little water and let is simmer for 30 minutes.

This freezes really well, and will keep for at least a week in the refrigerator. As an added enhancement, I put some reduced fat feta cheese on mine when I served it. You can use any dried beans you happen to have, and feel free to substitute dried herbs for fresh, keeping in mind you only need about half the amount of dried.

Unfortunately I forgot to take any pictures of it. I'll add some when I make it again. Enjoy!