I love cooking Eggplant, Watercress, Peppers and Tomato Stew as a side dish because it is tasty, quick and simple. When I am not in the mood for the traditional “legumes” (vegetable stew), I seldom make vegetable dishes without meat because I don’t want to spend a long time cooking and especially when I have leftovers from the day before.
I love meat and I love vegetables, but lately my mind has been playing tricks on me. I find myself eating more with my eyes first, my brain and my mouth last. Maybe is it because of all the health trends surroundings us every day.
I like to also try different eggplant varieties to change things a bit. Eggplants are members of the same family as tomatoes, peppers and potatoes. I guess that why they go well together. Purple or white, whatever the variety you are interesting in, an eggplant should be firm to the touch, without blemishes or soft spots when purchasing.
Eggplants are very easy to prepare. Just wash, trim off the stem ends and peel the skin with either a knife or a vegetable peeler to make life easier. Make sure you cut the eggplant just before use as it tends to change color quickly.
Eggplant for me is a type of comfort food that is eatable with anything. Bread, pasta, grains, meat, you name it. When cooked with tomatoes and peppers, it becomes alive. And when green leaves such as spinach or watercress are added, the taste is even better in my opinion.
I prefer watercress over spinach because it complements the taste very well. The watercress gives it a little tang I like and is still crispy.
Eggplant itself does not require a lot of spices; just your basics spices will do. Eggplant, Watercress, Peppers and Tomato stew is great with white rice, root vegetable or anything else you prefer. By the way eggplant is loaded with vitamins and is an excellent source of dietary fiber. Make it part of your meal at least once a week.
- 2 lb eggplant cut in cubes
- 1 teaspoon salt
- ¼ cup olive oil
- 4 cloves garlic finely chopped
- 2 cups tomatoes diced
- 2 cups onions finely sliced
- 1 cup red bell peppers finely chopped
- ½ teaspoon dried oregano
- ½ tablespoon lemon juice fresh lemon or lime juice
- 1 teaspoon ground black pepper
- 1 cup watercress cleaned, rinsed and chopped
- Wash eggplant, peel off skin and cut in small cubes. Place cubes in stockpot, add enough water to cover and add salt. Cover and let cook for no more than 5 - 7 minutes. Make sure the pieces do not overcook. Remove from water and mash eggplant and put aside.
- Heat oil in a saucepan over medium heat and add garlic, tomatoes, onion and peppers. Stirring occasionally, let mixture fry about 2 - 3 minutes. Add eggplant, continue stirring and make sure all ingredients are well blended. Add oregano, lemon juice, black pepper and salt to taste. Let cook stirring occasionally so eggplant does not stick to pan about 3 -4 minutes. Serve hot with bread, grains or pasta.