- 4 tablespoons oil, divided
- 1 large eggplant, cubed
- 1/2 large onion, diced
- 2 medium carrots, diced
- 2 medium to large tomatoes, coarsely chopped
- 5 garlic cloves, coarsely chopped
- 2 tablespoons tomato paste
- 1 cup water
- Salt, sugar and vinegar to taste (can substitute lemon juice or citric acid in place of vinegar)
In a large, heavy-bottomed pot, heat 2 tablespoons of oil. Add the eggplant and toss to coat it in the oil. Add 1/4 cup water and cook, stirring occasionally, on medium heat until the eggplant is cooked down to about half of its original volume.
Meanwhile, sauté the onions in the remaining oil. Add the onions, carrots, tomatoes, garlic, tomato paste and 3/4 cup water to the eggplant and simmer on medium low, stirring occasionally, until the carrots are tender. Add a little more water if the stew becomes too thick or sticks to the bottom of the pot.
Season with salt, sugar and vinegar to achieve your preferred balance of salty, sweet and sour (the sweet and sour flavors should be more prominent than the saltiness). Serve hot or cold.