A stew isn’t just for cold weather it’s for anytime in any kind of weather. This Lebanese aubergine or eggplant stew also known as Moussaka is for the most part my mother’s recipe. It’s a very healthy vegetarian, gluten-free stew with eggplant, chickpeas, garlic, onions and tomatoes. My mother uses fresh chickpeas, fresh tomatoes and she also fries the eggplant. With such busy lifestyles and I am sure you agree with me – it’s much easier to use canned chickpeas and tomatoes. Also, in order to reduce the fat, I use fresh eggplants instead of fried. I also add potatoes for more texture where my mother doesn’t. The result is a velvety stew with the smoky taste of eggplants that soaked up the flavors of garlic, the sweetness of onions and tomatoes with fragrant spices.
This aubergine stew is a hearty meal on its own that can be served warm or cold and keeps well in the fridge for several days. It’s simple to make, delicious and very good for you. It will surely be a regular on your dinner menu.
- 1 large dark purple aubergine/eggplant, peeled and diced (1” cubes)
- 2 tablespoons canola oil
- 2 large onions, peeled and diced
- 5-6 large garlic cloves, peeled and left whole
- 2-3 large potatoes, peeled and diced
- 1 can (28 ounces) diced tomatoes & juices
- ½ teaspoon allspice
- Salt and pepper to taste
- 1-2 tablespoons olive oil
- Heat the canola oil in a pan over medium heat and sauté the garlic and onions until slightly soft.
- Add the potatoes and cook for 3-5 minutes.
- Add the entire can of diced tomatoes and juices, stir to combine. Season with salt, pepper and allspice.
- Cover the pan, reduce the heat to low and cook until potatoes are somewhat soft about 25 minutes.
- Add the aubergine/eggplant and stir to combine. Cover and let it simmer until the potatoes and eggplants are completely cooked about 20 minutes.
- Stir in the olive oil and serve with pita bread.