Eggplant Stew - Yekhnat Al-Batinjan

• 1 eggplant cubed
• 1 onion medium, diced
• 1 bell pepper diced
• 1 teaspoon salt + 1/2 salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon chili peppers crushed
• 5 tablespoons olive oil
• 14 1/2 ounces diced tomatoes can of
• 1/2 cup water

1. Into a hot skillet pour olive oil; add diced onion and bell pepper. Add salt, pepper, and crushed chili peppers, and stir to combine. Let them sweat for about 5 minutes over medium heat.
2. Add cubed egg plant, stir, and sweat for an additional 3 minutes. Add water, stir, cover partially, and cook for 10 minutes, so the eggplant becomes soft.
3. Pour the diced tomatoes into the skillet, stir, and cook for 5 minutes or until water evaporates.
4. Taste, add salt if needed, and serve with rice or mashed potatoes.

onion, bell pepper, salt , black pepper, chili peppers, olive oil, tomatoes, water

Taken from www.yummly.com/recipe/Eggplant-Stew---YEKHNAT-AL-BATINJAN-1655691 (may not work)