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Stifatho with Eggplant and Kalamata Olives
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
55 min
Appears in
Published 2024
Eggplant can be found in practically every cuisine, including your favorite. It’s one of only a few vegetables that are rarely eaten raw, but they’re great in stews. This easy Greek stew is a real winner. Serve it with rice or french fries, a salad, and the roasted feta.
Ingredients
2 2 2 4
Method
CUT the eggplants into chunks 1-1 ½ inch (3–4 cm) wide. Finely chop the onions and mince the garlic.
HEAT 3 tablespoons olive oil in a Dutch oven or heavy-bottomed pan. Fry the eggplant until browned on all sides, then remove from the pan.
ADD the remaining tablespoon of olive oil to the pan. Sautéthe onion and garlic for 2 minutes. Add the cinnamon and the