Nov 13, 2024
Magmhour
Servings:
4
Ingredients
2 onion
6 cloves garlic
4 medium tomatoes
1 eggplant
2 tbsp tomato paste
1 tsp paprika
½ tsp salt
½ tsp black pepper
2 tbsp pomegranate molasses
1 tsp cinnamon
2 cups cooked butter beans
1 tbsp cashews
1 tbsp almonds
1 handful parsley or cilantro, for garnish
Method
PREP. Preheat oven to 375F. Line baking sheet with parchment paper or silicone mat. Slice onion. Dice eggplant. Mince garlic. Chop tomatoes. Roughly chop cashews and almonds.
ROAST EGGPLANT. Sprinkle eggplant generously with salt. Let sit for 30 minutes to allow water to drain out. Once you see it sweating, remove and press with a towel to get rid of excess moisture. Toss with a drizzle of oil and salt. Cook in preheated oven until softened and slightly browned, about 20 minutes.
COOK. Heat skillet over medium heat. Add a touch of oil. Add onion. Cook until softened, about 5 minutes. Add garlic. Sauté lightly but do not burn. Add tomatoes and tomato paste. Cook until tomatoes have reduced, about 5 minutes. Once the mixture has thickened and the tomatoes are brick red, add cinnamon, paprika, turmeric, salt, pepper, and 2 cups water. Stir well to incorporate spices. Add beans. Bring to boil, cover, and simmer until beans have absorbed some of the liquid, about 10 minutes. Add eggplant and pomegranate molasses. Cook until eggplant has absorbed flavors of the tomato mixture, about 5 minutes.
SERVE. Garnish with chopped cashews and almonds and cilantro.
Notes
Inspired by Fatouch in Seville
Any white beans will work. I used giant beans but you can also use chickpeas or cannellini beans.
You can either buy pomegranate molasses or make it yourself by simmering pure pomegranate juice until it reduces and becomes syrupy.
Pairs well with a grain (quinoa, rice) or bread (pita, sourdough) to soak up the stew flavors