GREEK EGGPLANT STEW WITH ONIONS AND TOMATO SAUCE

“Greek friend and restaurateur John Lefkaditis inspired this meze I call ‘eggplant candy’ because the longer it stands, the sweeter it becomes and the softer the texture,” says chef Pano Karatassos. “Small enough to be a side and hearty enough for an entree, this versatile stew can be served hot, warm, at room temperature, or reheated.” It’s worth multiplying the recipe just for the leftovers; they’re very good in a folded omelet.

1/2 cup canola oil, divided

1 1/2 pounds small Japanese eggplants, sliced crosswise on the diagonal ¾-inch thick Kosher salt and freshly ground

white pepper

4 thyme sprigs, divided

4 garlic cloves, crushed, divided 1 medium Vidalia sweet onion,

halved and thinly sliced 1 cup tomato sauce Chopped parsley, for garnish,

optional

Heat the oven to 300 degrees. Line a baking sheet with paper towels. In a large skillet, warm 3 tablespoons of the oil. Add half of the eggplant slices, season with salt and pepper, and cook over medium heat, turning occasionally, until browned and tender, 12 to 15 minutes. Add 2 thyme sprigs and 2 garlic cloves, toss with the eggplant to mix, and cook, stirring, for 30 seconds. Transfer the eggplant to the prepared baking sheet; discard the thyme and garlic. Repeat with 3 tablespoons of the oil and the remaining eggplant, thyme and garlic.

In the same skillet, warm the remaining 2 tablespoons of oil. Add the onion, season with salt and pepper, and cook over medium heat, stirring occasionally, until lightly browned, 12 to 15 minutes. Remove the skillet from the heat. In a medium baking pan, spread ¼ cup of the tomato sauce. Layer one-third of the onions, one-third of the eggplant, and ¼ cup of the tomato sauce on top. Repeat two more times, finishing with the tomato sauce. Cover with a lid or foil and bake until very hot, about 20 minutes. Let stand for 5 minutes, then garnish with parsley, if desired, and serve hot, warm, or at room temperature.

The stew can be refrigerated for up to 3 days. The flavors meld to deliciousness over time. Serves 4.

Per serving: 310 calories (percent of calories from fat, 77), 3 grams protein, 16 grams carbohydrates, 5 grams fiber, 28 grams fat (2 grams saturated), no cholesterol, 376 milligrams sodium.