In Lebanon, this hearty, tomato-based dish is known as maghmour, Lebanese Moussaka, or Mnazaleh. It is traditionally served cold, making it perfect for meal prep. We typically enjoy eggplant stew on its own with pita bread, though it pairs wonderfully with vermicelli rice. Next, brush with olive oil on all sides. You can use your hands or a silicone brush. If you are roasting, place them in a preheated oven at 400ºF/200ºC for about 25-35 minutes, flipping halfway through. If using an air fryer, cook them in the preheated appliance at 400ºF/200ºC for around 20 minutes, flipping once halfway. Next, heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and garlic and sauté them for a few minutes until the onion becomes translucent. Stir in the chopped tomatoes before adding the chili pepper and spices. Mix well to combine, then simmer on low for 15 minutes. Finally, taste the stew and adjust any of the seasonings if wanted. The eggplant stew is now ready to serve or cool and store for later. You can keep it in the fridge for 3-4 days or in the freezer it for up to 3 months.
