Ingredients:

  • 2 medium eggplants (500g), cubed into 1-inch pieces
  • 2 medium potatoes (400g), peeled and cubed
  • 1 large yellow onion (170g), finely diced
  • 1 medium green bell pepper (115g), diced
  • 4 cloves garlic (12g), minced
  • 2 tbsp tomato paste (32g)
  • 1 can crushed tomatoes (411g)
  • 1 cup vegetable broth (240ml)
  • 1/2 cup olive oil (120ml), divided
  • 1 tbsp kosher salt (15g), plus more to taste
  • 1 tsp ground cumin (2g)
  • 1 tsp smoked paprika (2g)
  • 1/4 cup fresh parsley (10g), chopped
  • 1/2 cup Greek yogurt (120g), for serving

Instructions:

  1. Toss the cubed eggplant with 1 tbsp of salt in a colander and let them sit for 20 minutes to remove bitterness and excess moisture.
  2. Rinse the eggplant under cold water to remove excess salt and pat them completely dry with a paper towel.
  3. Heat 3 tbsp of olive oil in a large heavy-bottomed pot over medium-high heat. Add eggplant cubes in a single layer and sear until mahogany-colored and slightly charred on all sides. Remove and set aside.
  4. Add another 2 tbsp of oil to the pot and sear the potato cubes until the edges are golden brown. Remove and set aside.
  5. In the same pot, sauté the onion and green pepper until translucent (about 5 minutes). Stir in the garlic, cumin, and smoked paprika, cooking for 60 seconds until fragrant.
  6. Stir in the tomato paste, crushed tomatoes, and vegetable broth. Bring to a simmer.
  7. Return the seared eggplant and potatoes to the pot. Cover and simmer on low heat until vegetables are tender and the sauce has thickened.
  8. Garnish with fresh chopped parsley and serve with a dollop of Greek yogurt.