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  Eggplant Stew with Oregano



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2 Tablespoons olive oil
4 cups eggplant, chopped
1/2 onion, chopped
2 cloves garlic, chopped
3 cups very small plum tomatoes
1/4 cup fresh oregano, divided
1 teaspoon dried thyme
1 teaspoon dried basil

Heat olive oil in a lidded pan over medium-high heat. Add eggplant and stir to coat completely
with oil. Add onion and stir to mix well. Cover and cook veggies for 5 minutes, until eggplant
begins to soften and onion become translucent. Uncover and stir in garlic, tomatoes and
2 Tablespoons of oregano. Cover again and cook over medium heat until tomatoes have burst
and stew is juicy. Add dried herbs and taste for salt and pepper. Turn heat to low, cover and
simmer for additional 10 minutes. Stir in remaining fresh oregano and serve. Can be served
hot or at room temperature. It is great with a crusty chunk of bread to absorb the juices or try
it over rice or pasta for a more substantial meal.

Copyright © 2009 Stefanie Samara Hamblen