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Eggplant and Okra Stew









Ingredients

8 baby eggplants (each slightly larger than a golf ball) or 3 medium or 1 large eggplant (about 1½
pounds total)
2 tablespoons vegetable oil
1 medium white onion, diced
4 garlic cloves, thinly sliced
Kosher salt
2 tablespoons grated fresh ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon hot red pepper flakes (or to taste)
1 summer squash, diced
1 pound okra, trimmed and cut into 1-inch lengths
1 (28-ounce) can peeled whole tomatoes with juice
Kernels from 2 ears of corn or 2 cups frozen corn, defrosted
3 cups cooked long-grain rice
Freshly ground black pepper
1 handful fresh flat leaf parsley leaves, torn 


Method

1. Preheat the oven to 400°F. Prick each eggplant several times with a fork.
(If not using baby eggplants, cut the eggplant into bite-size pieces and
toss with a bit of olive oil.) Roast on a baking sheet until completely
tender, about 30 minutes.

2. While the eggplant cooks, heat the vegetable oil in a 4-quart or larger
saucepan over medium-high heat. Add the onion and sauté until it
becomes translucent, about 2 minutes. Add the garlic, 1 teaspoon salt, 1
tablespoon of the grated ginger, the coriander, cumin, and hot red pepper
flakes. Cook and stir for 1 minute more.

3. Add the summer squash, okra, and the tomatoes with their juice. Break
up the tomatoes with a fork. Bring to a simmer, then reduce the heat and
simmer gently until the vegetables are tender, about 15 minutes. Turn
off the heat. When the eggplant is ready, add it to the saucepan and heat
the stew back up to serving temperature. Taste and adjust salt and
spices.

4. Just before serving, add the corn kernels and the remaining 1 tablespoon
grated ginger and cook for 2 minutes. Transfer to a serving bowl or
serve in individual bowls over rice; finish with several grinds of black
pepper and the parsley, and bring to the table immediately.



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