Eggplant, Tomato, Bell Pepper & Basil Stew
Crispy eggplant folded into charred tomato and pepper sauce with white beans.
Ingredients
- 1 large, cubed Eggplant
- 1 tsp, for the eggplant Kosher salt
- 3 tbsp Grapeseed oil
- 1 batch (about 3 cups) The Best Charred Tomato Sauce
- 2, halved Red bell peppers
- 2 cans, drained White beans
- 2 tsp Fogato chicken bouillon
- 1½ cups Water
- 1 tsp Smoked paprika
- ¼ cup grated Parmesan (optional)
- a big handful Basil
- 1 tbsp Fogato aged balsamic
Steps
- Start with the eggplant: cube it, toss it with the salt and let it sit in a colander for 20–30 minutes so it releases its water. Pat it really dry with a towel. This is what lets it get crispy instead of soggy.
- Heat the oil in a pan until it's hot, then add the eggplant in one layer. Don't crowd it or stir it too much. Let it get golden and crispy on the sides, then set it aside.
- Make the charred tomato sauce in the cast iron, adding the red bell peppers to the pan with the tomatoes so they char too, then blend it all.
- Pour the sauce into a pot with the water, bouillon, smoked paprika and beans, and simmer until it's thick and the beans are soft.
- Fold the crispy eggplant in at the end so it holds its texture. Finish with torn basil and parmesan if you like.
Salting and drying the eggplant first is the step that matters. Keeps 4 days; add fresh basil when you reheat.
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