Eggplants are fascinating looking, but what do you do with them? I love to combine stewed eggplant with tomatoes for a simple and flavorful Indian-inspired dish.
Of course, it’s wonderful to make this stewed eggplant dish with freshly picked tomatoes and eggplants from the garden, CSA, or farmer’s market, but you can make this dish year-round by using canned tomatoes and it is just as good. The raisins give it a little sweetness, but if you’re watching your sugar, feel free to reduce the amount.
Stewed Eggplant and Tomatoes Indian Style
You can make this dish year-round by using canned tomatoes and it is just as good as with fresh vegetables.
- 1 28 oz can diced tomatoes or equivalent amount of fresh tomatoes
- 1 very large eggplant unpeeled if organic cut into centimeter-sized cubes
- 3 tbsp avocado oil or other neutral oil
- 5 cloves garlic minced
- 1 inch peeled ginger minced or grated
- 3 tbsp cumin
- 1 tbsp ground fennel
- 1 tbsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup golden raisins
In a large pot over low flame, add oil.
When oil is hot, add in ginger and garlic. Saute for a few minutes and be careful not to let it burn.
Add in all the spices and stir to combine with the garlic and ginger.
Add in the tomatoes, raisins, and eggplant. Stir with the spice mixture and let simmer for about 30 minutes, stirring every few minutes so it doesn't burn.
Serve hot with brown rice, white rice, quinoa, or sweet potato.
You can add in your protein of choice, as well.