Vegetarian Eggplant Stew

Currently, there are many research papers about the nutrients contained in the eggplant. Here is one of many web addresses about the eggplant’s benefits: http://www.healthdiaries.com/eatthis/8-health-benefits-of-eggplant.html
According to this study, if we consume eggplant regularly, it will help the body fight diseases, like high blood pressure, cancer, obesity, and so on. Today, I will introduce a dish of eggplant stew with tomatoes and is very easy to prepare at home because most of the ingredients are available in the kitchen. This is similar to an eggplant dish from the North Vietnam that my mom use to make for us, called "ca tim bung". Whatever the name, this recipe is one of my easy healthy recipes to contribute every day to be certain that we can live happily and stay healthy.

Ingredients:
1 Japanese eggplant, washed and cut diagonally 
2 tomatoes, cut into wedges 
1/2 lb. fresh mushrooms, your choice
1 leek, sliced
1 garlic clove, minced
1 tsp mince fresh ginger
2 tsp turmeric 
1 tbs canola oil
The stew sauce ingredients:
1 cup vegetable broth or water
1 tsp blackstrap molasses
1 tsp salt
2 tbs soy sauce
2 tbs cooking wine
Other ingredients:
Green onions, cut into 2 inch lengths
Fresh cilantro

Directions:
Wash and cut eggplant into 2 inch wide slices and soak in water with salt (this method is performed to remove some of the bitterness from the eggplant and avoid discoloring while preparing the rest of the ingredients).

 

Heat oil in a wok until hot. Add leek and sauté for 3 minutes

. Add ginger, garlic, and turmeric.

 Cook these spieces until fragrant (about 1 to 2 minutes). Add tomato.
 and eggplant and sauté for 3 minutes.

Add mushrooms. Stir-fry mushrooms for 1 minute.

Add stew sauce ingredients. Bring to boil and turn the heat down to simmer. Cover and simmer for 15 minutes or until the eggplant is soft and tender. Adjust the seasoning with more sugar or salt at this time. Add green onions and cilantro.

Turn off the heat and serve.
Other Asian herbs, such as rau tia to, perilla, or Chinese celery can be used to make this dish more authentic Northern Vietnam “ca bung”.