The stems are the most delicious part of the eggplant, yet they get discarded; this stew does not!
Throw in the stems (after washing them) in the pot and let them cook alongside the veggies and meat (if using). You will be rewarded with tender, full of silky meat eggplant stems to suck on and finally discard. Only the inner stem is inedible.
Yay! (See photo above, on the right this is the inedible part, on the left the delicious meaty part).
Just cut off the stems
and throw in the pot alongside the other veggies and meat
- 1/2 pound of stew meat (add bones if you have some)
- 2 large onions, chopped
- 4 large tomatoes, diced (or a 14 oz can)
- olive oil, as needed
- 1 pound of eggplants with stems
- 6 cloves of garlic, whole
- 1 small cinnamon stick, salt, pepper
- Heat the pot and brown the meat for 10 minutes; add 4 cups of water, spices and cover the pot; bring to a simmer and let the meat simmer for 45 minutes till tender.
- Meanwhile, heat 1/4 cup of olive oil and fry the onions; add the tomatoes and simmer the mixture for 15 minutes. Add the eggplant, cut into chunks, the stems, garlic and the stew meat and its bouillon. Cover, simmer for 45 minutes longer. Uncover the pot, reduce the sauce if it needs it and serve hot alongside rice or bulgur.