This was inspired from a girls weekend, we prepared it early in the evening but by the time we ate it, it had cooked down for hours and was a hearty stew. It was delicious and we all enjoyed it with buttery bread and red wine.
I recreated it for a quick Sunday meal which was different but still great. If you have the time I would suggest cooking it down but if you are after a quicker comforting meal it can be ready in 30 minutes.
2 -3 eggplant, either traditional globe or japanese
2 c cherry tomatoes or mixed tomatoes
2-3 cloves garlic
2 t paprika
2 t dried oregano, thyme, parsley
2 Tbsp oil
1 can chopped tomatoes or 1 cup homemade tomato sauce
1 c stock
salt and pepper to taste
Chop all the veggies into bite size pieces. Add oil to the pan and add the onion, garlic, paprika and dried herbs. Sauté until onion is soft and add eggplant and zucchini. Before the veggies start to stick add the tomatoes and tomato sauce (or canned tomatoes). Add the stock and allow to simmer for 25 minutes until veggies are soft. Add any fresh herbs or grated cheese. Taste and adjust seasoning as needed.