Ingredients

The following ingredients have 6 Servings
  • 1/2 cup mild vegetable oil
  • 1 small onion (coarsely grated)
  • 2 1/2 pounds russet potatoes (peeled and cut into 1-inch (2.5 cm) chunks)
  • 2 large (about 2 pounds) globe eggplants (cut into 1 1⁄2-inch (4 cm) chunks)
  • 1 teaspoon sweet paprika
  • 1 teaspoon black pepper
  • 3 teaspoons salt
  • 1/2 cup coarsely chopped parsley (leaves and tender stems (a little less than 1/2 small bunch))
  • 3 medium (about 1 1/2 pounds) tomatoes (peeled and coarsely chopped)
  • Parsley leaves (for garnish (optional))

Instruction

  • In a large pot set over medium-high heat, warm the oil. Add the onion and cook until fragrant, about 1 minute. Add the potatoes, followed by the eggplant. Do not stir. Sprinkle with the paprika, pepper, 2 teaspoons salt, and then the chopped parsley. Do not stir. Cover and cook for 5 minutes.
  • Place the tomatoes on top and sprinkle with 1 teaspoon salt. Do not stir. Cover and cook until the tomatoes begin to soften, about 7 minutes.
  • Stir all the vegetables together, cover, and cook until slightly softened, 10 to 15 minutes. Give everything a good stir, scraping and incorporating any browned bits on the bottom of the pot.
  • Cover and cook until the vegetables are tender, the tomatoes have broken down, and the sauce has thickened, 10 to 15 minutes.
  • Sprinkle the eggplant stew with parsley, if using, and serve immediately.