Basic Italian Eggplant Stew Recipe

Ingredients for Basic Italian Eggplant Stew

• Eggplants
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 28 ounces (one 28oz can) crushed tomatoes
• Lean Ground Turkey
• Onion
• 1 teaspoon Italian seasoning
• Black Pepper

How to Make Basic Italian Eggplant Stew

1. Cube 1 large eggplant (about 2 pounds) into 1-inch pieces. Immediately toss with 2 tablespoons of lemon juice to prevent browning.
2. Toss the cubed eggplant with 1 teaspoon of salt and let it rest in a colander for 30-60 minutes to draw out excess moisture.
3. While the eggplant rests, brown 1 pound of ground turkey and 1 medium onion (chopped) in a large deep pan over medium heat until the turkey is cooked through and the onion is softened. Drain off any excess grease.
4. Add 28 ounces (one 28oz can) of crushed tomatoes, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of black pepper to the pot. Stir well and simmer over low heat for 15 minutes.
5. Rinse the eggplant cubes thoroughly under cold water and press firmly with paper towels to remove as much remaining liquid as possible.
6. Add the prepared eggplant to the tomato sauce mixture. Stir gently to combine.
7. **Oven Method:** Transfer the stew to a baking dish. Bake at 375°F (190°C) for 20-30 minutes, or until the eggplant is tender. **Stovetop Method:** Cook the stew over medium-low heat for 20-30 minutes, or until the eggplant reaches your desired tenderness. The longer it simmers, the softer the eggplant will become.
8. **Slow Cooker Method:** Combine all ingredients (except for the lemon juice used in step 1) in a slow cooker. Cook on low for 4-6 hours, or until the eggplant is very soft and tender.