Eggplant and Tomato Stew (Musakka)

Ingredients

• 2 medium Eggplant
• 4 tbsp Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• about 790 g Canned Diced Tomatoes
• 2 tbsp Tomato Paste
• 0.5 tsp Cinnamon
• 0.25 tsp Allspice
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Fresh Parsley

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

Instructions

1. 1Cut the eggplant into 2.54 cm cubes and sprinkle with salt. Let it sit for 20 minutes to draw out excess moisture. Rinse and pat dry.
2. 2Heat olive oil in a large pot over medium heat. Add the onion and cook until softened.
3. 3Add the garlic and cook for another minute until fragrant.
4. 4Add the diced tomatoes, tomato paste, cinnamon, allspice, salt, and pepper. Bring to a simmer.
5. 5Add the eggplant and stir well. Reduce heat and simmer for 30-40 minutes, or until the eggplant is tender and the sauce has thickened.
6. 6Stir in fresh parsley before serving.

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