Stewy eggplant with grilled chicken thigh + arugula from Ruffage: A Practical Guide to Vegetables (page 185) by Abra Berens

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Notes about this recipe

  • TonyInSeattle on February 05, 2020

    This recipe was very good, and endlessly tweakable. I made it pretty much as is for the first round. Be aware, it makes a LOT. I used a 7 quart Dutch oven, and that really wasn’t big enough until the eggplant cooked down a little. I also needed to cook it a bit longer than the recipe stated. Even then, I gave it some extra time with the lid off to encourage thickening. For the second night, I added some chickpeas to the stew and topped it with crumbled feta, basil and mint — it was even better. A few olives tossed in would have been good too. All in all, it’s a solid albeit a bit plain stew that makes a good base for many different kinds of meals.

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