Eggplant and Tomato Stew

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Cut the eggplants into 1-inch cubes and place them in a colander. Sprinkle with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.

3. 3

   Dice the tomatoes, onion, and red bell pepper. Mince the garlic.

4. 4

   In a large oven-safe pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.

5. 5

   Add the garlic and cook for another minute until fragrant.

6. 6

   Add the eggplant, tomatoes, and red bell pepper to the pot. Stir to combine.

7. 7

   Season with salt, black pepper, and dried oregano. Stir well.

8. 8

   Cover the pot and transfer it to the preheated oven. Bake for 45 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.

9. 9