Eggplant Stew

Cut eggplants into bite-sized cubes, discarding the stem ends. Spread on a paper towel and sprinkle lightly with salt; let sit for 10 minutes to release excess moisture, then pat dry.

Heat 4 to 6 tablespoons of oil in a large heavy-bottomed pot over medium-high heat until shimmering.

Add the dried eggplant cubes in batches and cook until lightly browned on the edges, 8–10 minutes total. Transfer to a plate and set aside.

In the same pot, add the finely chopped onion and sauté until softened and fragrant, about 3 minutes.

Stir in the tomato paste and cook for 1–2 minutes, stirring frequently to deepen the flavor.

Add the fresh tomato balls, breaking them apart with the back of a spoon, and cook for 2–3 minutes until they begin to soften.

Cut the chicken, meat, or fish into chunks and add to the pot, stirring to coat with the tomato and onion base. Cook for 3–4 minutes until the protein begins to firm up.

Return the eggplant to the pot and stir gently to combine with the other ingredients. Reduce heat to low-medium, cover partially, and simmer for 15–20 minutes until the eggplant is very tender and the stew is cohesive.

Season with salt and pepper to taste, stirring once more. Serve hot from the pot.