Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, stewed eggplants and onions. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Stewed Eggplants and Onions is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Stewed Eggplants and Onions is something that I have loved my entire life. They’re nice and they look wonderful.

Sautéed Eggplant with Tomatoes and Onions. Slice the onion and pepper, mince the garlic and dice the tomato. Eggplant Cannelloni with Caramelized Onion Bechamel Kooking.

To get started with this particular recipe, we must prepare a few ingredients. You can have stewed eggplants and onions using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Stewed Eggplants and Onions:

1. Take 5 Eggplants - small Japanese type
2. Get 3 small Onion
3. Prepare 50 ml Usukuchi soy sauce
4. Get 1 tsp Salt
5. Prepare 50 ml Sake
6. Make ready 1 bag Bonito based dashi stock (granules)
7. Prepare 1 bag Kombu based dashi stock (granules)
8. Take 400 ml Water

Add eggplant, tomatoes, oregano, thyme and salt and pepper. I wanted to use my slow cooker convenience for fresh summer eggplant and squash, so I came up with this recipe. Using the slow cooker makes this an easy and tasty stew. Even people who don't like eggplant love this stew.

Instructions to make Stewed Eggplants and Onions:

1. Cut the eggplants into half (if they're big, cut it into 3 pieces).
2. Place in some cuts a few mm apart. Be careful not to cut through all the way to the bottom, but just slice through the skin and the top portions.
3. Cut the onion into half.
4. Put all ingredients into a pot and turn the heat on.
5. Cook about 20 to 30 minutes on low heat, and it's done. If you leave it for one night, the flavors will settle in more.

Serve in bowls with your favorite whole grain bread to sop up the juices. Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender). If the stew looks very soupy, let the liquid bubble away for a few more minutes. Add the eggplant pieces to the baking sheet.

So that’s going to wrap it up with this exceptional food stewed eggplants and onions recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!