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Eggplant stew (Μελιτζάνες στιφάδο)
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5 from 1 vote

Eggplant stew

A vegan stifado made with eggplant.  A perfect fall stew!
Prep Time45 minutes
Cook Time1 hour
Resting time30 minutes
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: Greek
Servings: 4 servings
Author: Mia Kouppa

Equipment

  • Colander
  • large sauce pot

Ingredients

  • 1 large eggplant, cut into large chunks, (unpeeled)
  • 1 teaspoon salt
  • 4 teaspoons vegetable oil
  • 24 small to medium-small yellow onions
  • 3 medium potatoes
  • 3 garlic cloves, peeled
  • 1 cup tomato sauce
  • 1/4 cup red wine vinegar
  • 3/4 tbsp salt
  • 100 ml olive oil
  • 200 ml water
  • 1 cinnamon stick, cut in half
  • 3 bay leaves
  • 2 sprigs rosemary
  • 1 teaspoon whole allspice
US Customary - Metric

Instructions

  • Place the eggplant chunks in a colander and sprinkle them with about 1 teaspoon of salt.  Set aside for about 30 minutes.
  • Peel the onions; the ones which are very small, leave whole.  For those which are slightly larger, score them in half, but not all the way. They should remain as one whole onion.  Set aside.
  • After the eggplant has drained, use paper towels to press out as much water as is remaining in the eggplant.
  • Heat 2 teaspoons of oil in a large pot set over medium heat and cook half the eggplant chunks, turning them carefully until browned on all sides.  This should take about 5 – 8 minutes.  Remove from the pot, add 2 more teaspoons of oil and finish cooking the rest of the eggplant.  Remove from the pot when browned on sides.
  • To this pot add the onions, potatoes, and garlic.  Continue to add all of the other ingredients except the eggplant.  Shake the pot well to distribute the liquid. Cover, and bring to a boil.
  • Once the liquid is boiling, reduce the heat to medium, and continue to cook, covered for about 30 minutes.  Add the eggplant and stir in into the pot.  At this point, lift the lid enough so that some steam escapes, but that most of the pot is still covered by the lid.  Shake your pot carefully ever 15 minutes or so, to prevent sticking.  If it appears too dry, you can add 1/4 cup of water. Cook for an additional 30 – 45 minutes, until the vegetables are all cooked and the eggplant is done to your preference.
  • Remove from heat, and allow to cool slightly.
  • Serve the eggplant with the onions, potatoes and the cooking liquid.
  • Enjoy!