Okra, Eggplant, Onion and Tomato Stew
Serves 6 to 8
6 tablespoons extra-virgin olive oil
1 pound okra, tops and tails trimmed
1 large eggplant, diced
Coarse salt and freshly ground pepper
2 1/2 cups thinly sliced yellow onion (about 2 medium-size onions)
3 cloves garlic, thinly sliced
1/2 teaspoon dried Greek oregano
1/4 teaspoon Aleppo (dried, lightly salted, crushed Turkish chiles)
2 cups canned whole tomatoes, crushed, reserving juices
1 cup homemade chicken stock
2 tablespoons sliced and pitted kalamata olives
2 tablespoons finely chopped fresh flat-leaf parsley
1. In a medium stockpot, heat 4 tablespoons olive oil over medium-high heat. Add eggplant and tossing until almost tender/translucent. Remove from heat and set aside.
2. In a medium stockpot, heat 1 tablespoon olive oil over medium-high heat. Add half of the okra, and cook until the color begins to change, 2 to 3 minutes. Season with salt and pepper. Remove from pan, and set aside. Add 1 tablespoon oil to pan, and repeat with remaining okra.
3. In a large stockpot, add eggplant and okra.
4. Add remaining 4 tablespoons oil, and heat. Add onions and apinch of salt. Cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add garlic, reduce heat to medium, and cook until onions are lightly caramelized, about 2 minutes. Stir in oregano and Aleppo pepper, and cook 1 minute.
5. Add tomatoes, reduce heat to low, and cook for 5 minutes. Add reserved okra and chicken stock, stirring to combine. Simmer until okra is tender, 15 to 20 minutes. Stir in olives and parsley. Taste, and adjust for seasoning.
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