Eggplant Stew

Eggplant Stew recipe

4 Pers.

Prep. Time: 30 Min.

Ck. Time: 30 Min.

Ingredients for:
Eggplant Stew

  • 2 eggplants
  • 1 red Cubanelle pepper
  • 80 g red lentils
  • 2 tomatoes
  • 1 onion
  • 150 g tomato sauce
  • 1 lemon
  • 1 tsp turmeric
  • Olive oil
  • Salt


To prepare this stew, first wash the eggplants and then slice them into 1 cm rounds. After that, place the eggplants slices on kitchen paper towel and sprinkle them with salt. Then let the slices sit for 15-20 minutes until beads of liquid form on their surface, this will help to remove bitterness from eggplants. Now rinse the eggplant slices thoroughly and then pat dry them completely with paper towel.

Next, in a nonstick skillet or frying pan over medium-high heat, add the olive oil and fry the eggplant slices for 2-3 minutes on each side until they are golden brown. Then remove the slices from hot oil and drain them on a paper towel to absorb the excess oil and set aside.

Now cut the Cubanelle pepper into thin strips, chop the onion finely and cut the tomatoes into small squares.

Eggplant Stew recipe

Then in a pot over high-heat, warm 3 tablespoons of olive oil and add the chopped onion. When the onion is translucent, add the Cubanelle pepper and sauté for 2 minutes. After that, add the red lentils and cook them for 2 minutes as well. Then add the tomates and after 2 minutes, add the salt and turmeric and mix all the ingredients well. Now add the tomato sauce and 2 cups of water to the stew, put the lid on, lower the heat to medium-low and let simmer for 20 minutes until the sauce thickens a little.

Note: You can serve this stew with rice or with bread.