“Batilgian” means eggplant in Armenian. This vegetarian stew, featuring purple eggplant as its star ingredient, offers a lighter alternative to Provençal ratatouille. It can be served hot as a satisfying main course or cold as a refreshing side dish. Remarkably, its flavors deepen overnight as the ingredients meld together, creating a richer, more complex taste.
This recipe originates from Moosewood Restaurant’s Sundays, a classic cookbook from the Moosewood Restaurant in Ithaca, New York. For over four decades, this restaurant has championed creative vegetarian cuisine, drawing inspiration from diverse ethnic and regional flavors to craft stunning dishes from simple ingredients.
Key Information
Serves: 6
Total Time: 1 hour (includes prep and cooking)
Storage Recommendations: Refrigerate sealed for up to 3 days or freeze for 1 month. Flavor remains excellent after reheating.
Flavor Profile: Light and savory, with tender, flavor-infused eggplant. The sweetness of vegetables harmoniously blends with the tangy aroma of tomatoes.
Ingredient List
I. Main Ingredients
Core Ingredient: 1 large eggplant (
cut into 1/2-1 inch cubes)
Vegetable Mix: 1 large yellow onion (or 2-3 small yellow onions, peeled and chopped), 4 celery stalks (cut into 1-inch pieces), 2 cups green beans (cut into 2-inch pieces)
Base Ingredient: 28 oz canned tomatoes (with juice, approx. 794 g)
II. Seasonings & Condiments
Cooking Oil: 5 tablespoons olive oil (used in batches)
Spices: 3 bay leaves, 3 garlic cloves (minced or crushed), 2 tablespoons chopped fresh basil
Flavor Enhancers: 2 tablespoons fresh lemon juice, 2 tablespoons capers (optional, for savory umami)
Basic Seasoning: Salt and freshly ground black pepper to taste
Garnish: Lemon wedges (for squeezing over dish)
Preparation Steps
1. Sauté Base Vegetables
Heat 3 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add onion chunks and sauté for 5 minutes until translucent and tender, releasing natural sweetness.
Add celery stalks, cover, and simmer for 5 minutes to infuse celery with onion flavor and soften slightly.
Uncover, add green beans, bay leaf, minced garlic, and chopped fresh basil. Stir to combine, then cover and simmer for 7 minutes, stirring occasionally to prevent onions from scorching.
2. Laying Eggplant and Stewing Tomatoes
Without stirring the vegetables, evenly layer the cut eggplant pieces on top. Sprinkle with salt and freshly ground black pepper to taste, then drizzle with the remaining 2 tablespoons of olive oil, ensuring the eggplant is evenly coated.
Pour in the entire can of tomatoes (including the juice), gently pressing the tomato chunks with a spoon to break them apart. The liquid may not fully cover the eggplant at this stage. No additional water is needed; the eggplant will release moisture and soften as it cooks.
Cover the pot tightly, reduce heat to low, and simmer for 20 minutes. Gently stir 1-2 times during cooking to prevent sticking, but avoid turning the eggplant over before it softens and releases juices to prevent breaking.
3. Seasoning and Reducing the Sauce
After 20 minutes, gently fold the eggplant into the stew with a spoon to blend it with the other ingredients and sauce. Cover and continue simmering over low heat for 15-20 minutes, until the eggplant is very tender and darkens in color.
Add fresh lemon juice. For a savory-salty flavor, incorporate capers. Stir well, then season to taste with salt and freshly ground black pepper.
Remove the bay leaf (do not consume) and turn off the heat.
Nutritional Reference (per serving)
Calories: 170 kcal | Total Fat: 12g | Saturated Fat: 1.5g | Cholesterol: 0mg | Sodium: 210mg | Total Carbohydrates: 17g | Dietary Fiber: 6g | Total Sugars: 7g | Protein: 3g
