Ingredients
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Olive Oil
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2 Eggplant
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3 Garlic
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1 Red Onion
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One 14-ounce can Lima Beans
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2 Tbsp Pomegranate
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Sea Salt
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Freshly ground Black Pepper
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One 14-ounce can chopped Tomatoes
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Pinch of Sugar
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To Serve
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1 loaf of crusty white Bread
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Small bunch of Mint
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3 ounces Feta Cheese
Directions
This vegetable stew is such a simple combination of ingredients, but they undergo this amazing transformation during cooking to become more than the sum of their parts. Another dish that just gets better and better the longer you allow the flavors to mingle.
Steps
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1
Done
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Heat a heavy-bottomed casserole dish over high heat. Add a glug of oil and cook the eggplant for 3–4 minutes until colored on all sides. Add the garlic and onion and cook for another 5 minutes until the onion is tender. |
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2
Done
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Stir in the lima beans and pomegranate molasses with a generous pinch of salt and grinding of pepper. Add the tomatoes and sugar. Bring to a boil, then lower the heat and simmer, uncovered, for 40–45 minutes until the eggplant is tender and collapsed and the stew is reduced and flavorful. (If you find the mixture is drying out too much, add a couple of tablespoons of water.) |
|
3
Done
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To serve, slice the bread and toast on each side until golden. Stir the mint through the eggplant, spoon onto the slices of toast, and scatter over the crumbled feta. Serve warm. |
