Armenian Eggplant and Tomato Stew (Imam Bayildi)
A flavorful vegetarian stew of eggplant, tomatoes, onions, and peppers, simmered in olive oil and herbs. Delicious served warm or cold with crusty bread.
Ingredients
- 2 medium Eggplant
- 1/2 cup Olive Oil
- 1 large Onion
- 1 large Bell Pepper
- 4 cloves Garlic
- about 790 g Canned Diced Tomatoes
- 2 tablespoons Tomato Paste
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 tablespoons Fresh Parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the eggplant into 2.54 cm cubes. Salt the eggplant and let it sit for 30 minutes to remove excess moisture. Rinse and pat dry.
- 2Heat olive oil in a large pot over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
- 3Add garlic and cook for another minute until fragrant.
- 4Stir in diced tomatoes, tomato paste, oregano, salt, and pepper.
- 5Add the eggplant and bring to a simmer. Cover and cook for 30-40 minutes, or until the eggplant is tender.
- 6Garnish with fresh parsley and serve warm or cold.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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