Ethiopian Eggplant Stew

Eating Ethiopian food is always a treat, both because of its taste and also because you get to eat with your hands. It is also a cuisine where the vegetarian dishes are as tasty and filling as their meat-ful dishes. My favorite Ethiopian restaurant in San Diego (Harar) serves a delicious eggplant dish that I've been trying to recreate for years...and I think I finally have. The following recipe is one I adapted from this site. 

As with many Ethiopian recipes, these onions are fried without any oil (dry frying); be patient because your patience results in a tasty final product. Also I like my eggplant very soft -- to the point that it is a big mush -- so if you prefer it more firm, cut down their cooking time. If you don't have access to berbere, make some yourself using this recipe. Finally, make sure to serve with injera, thin spongy Ethiopian bread.

Ingredients

• 2 large red onions, halved and sliced
• 2 garlic cloves, chopped
• 1" piece of ginger, minced
• 1 Tbsp allspice
• 1 tsp pepper
• 1 Tbsp berbere (or to taste)
• 1 tsp ground cardamom
• 1/2 tsp cloves
• 1/4 cup oil 
• 1 medium eggplant, diced
• 1 tomato, small dice
• 1 1/2 cup water (more, of needed)
• Salt

Instructions

1. Heat a large non-stick pan (cast iron preferred) over medium heat. Add in onions and fry for 30 mins, stirring regularly, until a nice golden brown. When onions stick to much, deglaze the pan with a splash or two of water.
2. Add in garlic, ginger, and spices and mix well until spices are fragrant. Add in oil. After a few minutes, add carrots and eggplant. Fry for 10 mins, until eggplant begins to soften.
3. Add tomato, beans, and water and mix well. Bring to bubbling, then loosely cover and let simmer. Cook for about an hour (perhaps longer), until the eggplant is really soft. Add water, if needed. 
4. Salt to taste and serve with injera. 

Serves 2-4. Eat with hands.