A hearty and flavorful Mediterranean-inspired eggplant stew, perfect for a healthy and satisfying meal.
Cut the eggplants into cubes and sprinkle them with salt. Let them sit for 20 minutes to draw out moisture, then rinse and pat dry.
Salting the eggplants helps remove bitterness and improves their texture.
Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté until softened, about 5 minutes.
Stir frequently to prevent the onion from burning.
Add minced garlic to the saucepan and cook for 1 minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Stir in the diced tomatoes, chickpeas, and prepared eggplants. Reduce heat to medium-low and let it simmer for 15 minutes.
Cover the saucepan partially to retain moisture while allowing some evaporation.
Mix in the capers and sugar, and cook for an additional 2 minutes.
Taste the stew and adjust the seasoning as needed.
Garnish with fresh parsley and a sprinkle of black pepper before serving.
Serve the stew warm with your choice of side.
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