Eggplant Stew with Ham and Fish

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.

Add chopped onion to the hot oil and sauté for 3–4 minutes, stirring occasionally, until softened and fragrant.

Add the thinly sliced eggplant to the pot and stir well to coat with oil, cooking for 5–7 minutes until the eggplant begins to soften.

Stir in the chopped cooked ham or bacon, distributing it evenly throughout the eggplant mixture.

Pour in the water and bring the mixture to a gentle simmer, then reduce heat to medium-low and cook uncovered for 15 minutes to allow the eggplant to become tender.

Add the fish pieces to the pot, stirring gently to distribute them evenly throughout the stew.

Continue simmering for 8–10 minutes, until the fish is cooked through and flakes easily with a fork, and the eggplant is completely tender.

Taste the stew and season with salt and pepper as needed, stirring gently to combine without breaking apart the fish.