Eggplant Stew - Yekhnat Al-Batinjan

1. 1

   Into a hot skillet pour olive oil; add diced onion and bell pepper. Add salt, pepper, and crushed chili peppers, and stir to combine. Let them sweat for about 5 minutes over medium heat.

2. 2

   Add cubed egg plant, stir, and sweat for an additional 3 minutes. Add water, stir, cover partially, and cook for 10 minutes, so the eggplant becomes soft.

3. 3

   Pour the diced tomatoes into the skillet, stir, and cook for 5 minutes or until water evaporates.

4. 4

   Taste, add salt if needed, and serve with rice or mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.