Armenian Eggplant and Tomato Stew (Imam Bayildi)

Ingredients

• 2 medium Eggplant
• 1/2 cup Olive Oil
• 1 large Onion
• 1 large Bell Pepper
• 4 cloves Garlic
• 28 ounces Canned Diced Tomatoes
• 2 tablespoons Tomato Paste
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley

Instructions

1. 1Cut the eggplant into 1-inch cubes. Salt the eggplant and let it sit for 30 minutes to remove excess moisture. Rinse and pat dry.
2. 2Heat olive oil in a large pot over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
3. 3Add garlic and cook for another minute until fragrant.
4. 4Stir in diced tomatoes, tomato paste, oregano, salt, and pepper.
5. 5Add the eggplant and bring to a simmer. Cover and cook for 30-40 minutes, or until the eggplant is tender.
6. 6Garnish with fresh parsley and serve warm or cold.

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