Eggplant and mozzarella stew

Ingredients

• 2 large eggplants
• 2 onions, chopped
• 3 garlic cloves, chopped
• 1 large can crushed tomatoes
• 1/2 cup vegetable stock
• 1/2 cup white wine
• 1 ball fresh mozzarella, cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped fresh basil leaves, to garnish

Step-by-step preparation

1. Wash the eggplants and cut them into medium cubes. Season with salt and pepper.
2. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and garlic and cook until golden and fragrant.
3. Add the eggplant cubes and cook for a few minutes, until browned on all sides.
4. Add the crushed tomatoes, vegetable stock and white wine and mix well.
5. Reduce the heat to medium, cover the pot and simmer for about 20–25 minutes, until the eggplant is tender.
6. Add the mozzarella cubes and stir gently so they melt.
7. Serve the eggplant and mozzarella stew hot, sprinkled with chopped fresh basil.