Eggplant and Tomato Stew (Musakka)

Ingredients

• 2 medium Eggplant
• 4 tablespoons Olive oil
• 1 large Onion
• 4 cloves Garlic
• about 790 g Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Allspice
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1/4 cup Fresh parsley
• 1 cup Quinoa

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 2 medium eggplant into 2.54 cm (2.5 cm) cubes. Mince the 1 large onion and the 4 cloves garlic. Finely chop the 1/4 cup of fresh parsley.
2. 2Heat the 4 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven (e.g., 6-quart capacity) over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the 2.54 cm cubed eggplant and cook, stirring occasionally, for 8-12 minutes, until the eggplant pieces are softened and browned on all sides. Using a slotted spoon, carefully remove the cooked eggplant from the pot and set it aside in a bowl.
3. 3In the same pot, add the minced 1 large onion and cook over medium heat for 5-7 minutes, stirring occasionally, until the onion is translucent and softened. Add the minced 4 cloves garlic and cook for an additional 1 minute, stirring constantly, until fragrant. Stir in the about 790 g of canned crushed tomatoes, 2 tablespoons of tomato paste, 1/2 teaspoon of cinnamon, 1/4 teaspoon of allspice, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
4. 4Bring the tomato mixture to a gentle simmer over medium heat, then reduce the heat to low (approximately 82.22-93.33°C / 80-95°C) and let it cook, uncovered, for 15 minutes, stirring occasionally, until the sauce has slightly thickened. Return the cooked eggplant to the pot and continue to cook for another 15-20 minutes over low heat, stirring occasionally, until the eggplant is very tender.
5. 5While the stew simmers, rinse the 1 cup of quinoa under cold running water in a fine-mesh sieve for 30 seconds. In a small saucepan, combine the rinsed 1 cup of quinoa with 2 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes until all the water is absorbed. Remove the saucepan from the heat and let it stand, covered, for 5 minutes, allowing the quinoa to steam and become fluffy.
6. 6Stir the chopped 1/4 cup of fresh parsley into the eggplant and tomato stew. Fluff the cooked quinoa with a fork and serve the hot stew immediately, spooned generously over the 1 cup of cooked quinoa.

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