Easy Eggplant Stew

I've said it before and I'll say it again. I love eggplant. And, lately, I love making eggplant stew.

You can make it too!

Heat a bit of olive oil in heavy-bottomed dutch oven or large pot over medium heat. Then add some minced garlic and a heavy pinch or two of salt, cinnamon, cumin, ground coriander, curry powder, and smoked paprika, and cook until the garlic is soft and the spices are fragrant. Add in some diced eggplant (I used 2 medium-sized ones and peeled one, but left the other as is) and some chopped zucchini and sweet peppers if you have some, along with a cup or so of diced tomatoes and a can of drained/rinsed chickpeas. Simmer uncovered until the eggplant cooks down, stirring occasionally -- about 25-30 minutes on medium-low heat. Before serving, stir in some chopped kale, and then top with smoked ricotta, ground black pepper and a drizzle of olive oil.

And, it gets better with the next day's breakfast/brunch: Spoon some of the stew and kale in a bowl, microwave for about a minute, then make room for an egg and break it into the middle of the bowl. Microwave for another minute or so (checking every 30 seconds) until the white is set and the yolk is still soft. Top with hot sauce and then stir the lovely runny egg into the stew. (Yum!)