I: Hey. How are you?
III: I'm good. How are you?
II: Hey. Whats up?
I: Nothing. You?
II: Hey. How was your day?
I: Really nice! I took some photos of food and got a chance to catch up with some friends I hadn't seen in a moment. How about you?
II: Cool! What food? Not bad, I just worked and went out for a drink.
I: That's whats up. I made a roasted eggplant stew.... so good! The garlic is insane and nutty... so comforting.
II: Where's the meat?
I: Hello. How are you?
IV: Not bad. What's up with you?
I: Just chillin in bed.... Such a long day at work.
IV: That sucks. At least you are resting now.
I: Yeah... true. How was your day?
IV: Not bad! Just worked and now I'm having dinner.
Roasted Eggplant Stew
- 3 tbs olive oil
- 1 eggplant, peeled and cubed
- 6 tomatoes, deseeded and chopped
- 2 stalks celery, chopped
- 1/2 a large red onion
- 1 red fresno chile (optional)
- 2 cans of chickpeas, drained and rinsed
- 5 cloves garlic, roasted and minced
- 1/2 tbs cumin
- Salt & pepper
- Preheat oven to 400 F
- In a large bowl coat your unpeeled cloves of garlic and cubed eggplant with 1.5 tbs olive oil, salt, and pepper.
- Spread veggies onto a baking sheet and roast in the oven for 30 minutes (until brown).
- As the eggplant roast, chop your onion, tomatoes, and celery.
- Once the vegetables are ready, pull them out of the oven and allow to cool.
- In a large pot, heat 1.5 tbs oil and once hot, add chopped onion and celery.
- Once translucent turn your heat to medium low and add the chile.
- Peel your roasted garlic, chop and add to the pot, along with the eggplant.
- With the back of your spoon, mashed the roasted garlic and eggplant.
- Once mashed add in your tomatoes and bring to a boil over medium high heat.
- Lower the heat, add cumin, chickpeas, salt, and pepper and allow the stew to cook down.
- Simmer for about 20 minutes- if it thickens too much, add a small cup of water.
- Serve over brown rice or eat alone.