Braised Eggplant with Tomatoes and Garlic

Cooking method

1. Step 1:

   

   Trim the ends off the eggplant and cut it into cubes. First cut the eggplant into rounds about 1/2 inch (1 cm) thick, then cut the rounds into medium cubes.

2. Step 2:

   

   Put the eggplant in a deep bowl, toss it with salt, and let it sit for 10 minutes. This draws out the bitterness the skin can give off.

3. Step 3:

   

   Prep the rest of the vegetables. Wash the tomatoes and cut them into cubes like the eggplant, discarding the stem end. Peel and chop the onion. Peel the garlic and finely chop it or press it. In this recipe, though, I liked the garlic cut a little larger than pressed. I used a wooden board to slice it — very handy for the job.

4. Step 4:

   

   After the eggplant has sat in salt for 10 minutes, rinse it to wash off the released juices along with the bitterness. Rinse it in a bowl of cold water and drain it in a colander so the eggplant dries and stray water droplets don't hit the hot oil and spatter.

5. Step 5:

   

   Pour the vegetable oil into the pan and heat it well. Add the eggplant, tomatoes, and onion. Stir and fry over high heat for 5 minutes, stirring as it cooks.

6. Step 6:

   

   Five minutes into cooking, add the garlic to the pan, salt to taste, and pour in half a cup of water. Stir and simmer for 10 minutes, uncovered, so the excess liquid can cook off.

7. Step 7:

   

   Turn off the heat. The eggplant with tomatoes and garlic is ready.