Italian-Style Tomato “Fish” Stew

In Italy, fish and tomatoes are often combined in quick and simple one pot meals for the whole family. In my plant-based version, fresh, plump eggplants and nori sheets play the fishy part in this flavorful Mediterranean scenario. I highly recommend using fresh Roma tomatoes. They are usually available year-round, and it takes only a few more minutes to chop them up. It’s so worth it! If you’re in a hurry to get dinner on the table or simply want to take a shortcut, use a good brand of canned tomatoes!

Ingredients:

• 4 red potatoes, whole, not peeled (about 21 oz/600 g)
• 2 cups (470 ml) filtered water
• 1 Tbsp Celtic sea salt
• 3 sheets nori, torn into small pieces
• 2 lbs (900 g) eggplant(s), cut lengthwise into ½ inch (1½ cm) slices, each crosswise quartered
• 3 Tbsp extra virgin olive oil
• 1 large sweet onion, coarsely chopped
• 5 large cloves garlic, sliced lengthwise
• 1 Tbsp paprika
• 3 lb (1360 g) Roma tomatoes, diced (see notes)
• 1 Tbsp maple syrup
• 1 tsp crushed red pepper
• chopped fresh parsley to taste

Preparation:

1. In a medium-size pot, cook potatoes partially covered in sufficient water for about 30 minutes until they are soft. Dump water and set potatoes aside to cool down. Slice them when they are ready to be touched.
2. In a large pot, bring 2 cups filtered water with Celtic sea salt to a rolling boil. Add nori- and eggplant pieces. Bring to a boil again, then reduce heat and simmer covered for about 10 to 15 minutes, stirring occasionally. The eggplant should be soft but not fall apart. Set aside and let marinate.
3. Heat a large pot with olive oil over medium heat, add chopped onion and sauté for about 10 minutes until soft.
4. Add garlic and sauté for another minute.
5. Stir in paprika until well combined, then add tomatoes, maple syrup, and crushed red pepper. Bring to a boil, then simmer uncovered for 20 to 30 minutes until tomatoes fall apart and you have a stew-like consistency. Add the marinated eggplant and all the nori-salt-water. Gently stir and season to taste, if necessary.
6. Gently stir cooked, sliced potatoes into your stew. Bring back to heat, and top with lots of chopped parsley. Enjoy!

Notes:

• *) As a shortcut, you can use three 14.5 oz (411 g) cans of whole peeled tomatoes instead of fresh and cut or crush them into smaller pieces.
• If you like more spices, feel free to use them. Oregano or Italian seasoning are a good choice.
• Perfect to make ahead of time and at least as good the next day.