Cooking the very Delectable Eggplant Stew (Stufato Di Melanzane). Here’s a great recipe if you’re opting for a vegetarian or meatless stew. Enjoy!
- 3 ½ lbs eggplant cut in ½-inch slices
- 1 ½-2 cups tomato sauce – divided
- 3 ½ cups vidalia onions – thinly sliced
- 4 garlic cloves – thinly sliced
- salt and ground pepper
- a bunch of torn basil- divided
- Preheat oven to 300º and grease a 2-quart casserole dish.
- In a large skillet, add a thin coating of oil. Add sliced onions and cook over medium heat, stirring frequently until golden brown and caramelized.
- Halfway through their cooking, scrape the skillet and all the little bits that may have stuck to the sides. When the onions are thoroughly caramelized, remove the skillet from the heat and allow to cool.
- In a large skillet, heat a little oil and when it’s hot enough, carefully add half of the garlic and several slices of eggplant and cook until golden brown on each side. Make sure the pan is not crowded or the eggplant will just absorb the oil and will not turn brown.
- While the eggplant is frying, season with a little salt and pepper, to your taste. For me, I like to add a little garlic powder to the mix.
- Remove the eggplant from the pan and repeat the same step to the remaining eggplants and garlic until all is cooked.
- Spread ½ cup of sauce on the bottom of the prepared casserole dish.
- Add a layer of the caramelized onions and then a layer of eggplant. Sprinkle with a little torn basil.
- Continue until you have used up all the eggplant and onions. Top with a good layer of sauce.
- Cover with foil and bake until hot all the way through.
- When ready to serve, sprinkle the stew with a little torn basil. Serve hot or at room temperature.