Colorful and delicious, this stew is easy-and-quick to make, and is a friend of your immune system. It is a perfect example of what can be done with a few humble and inexpensive ingredients. Serve over brown rice or another cooked whole grain, or pasta, or even potatoes.
1 small eggplant, (about ¾ pound)
2 cups water
1 large yellow onion, chopped
4 cloves garlic, finely chopped
2 large tomatoes, chopped
1-1/2 tablespoons dried oregano
Salt and pepper to taste
4 tablespoons olive oil
3 tablespoons fresh lemon juice
1. TO CUBE THE EGGPLANT: Wash and dry the eggplant and trim its stem-end. Cut the eggplant into ½-inch slices. Make parallel cuts ½-inch apart in one direction through 3 slices at a time. Carefully rotate the 3 cut slices 90 degrees, and again make ½-inch apart parallel cuts through all the layers to create little cubes.
2. Place the cubed eggplant and water in a medium saucepan. Cover; bring to a boil over high heat. Reduce the heat to medium-low and cook 12 minutes, until the eggplant begins to turn translucent.
3. Mix in the onion, garlic, tomatoes, oregano, salt, and pepper. Cook 12 minutes longer, stirring occasionally. Add the oil and cook five more minutes. Remove from the stove and mix in the lemon juice.