Melanzane in Potacchio (Eggplant stew) is a simple but surprisingly tasty recipe from the Marche region in Italy. It is a side dish that can be prepared in advance and can be enjoyed cold or warm.
Wash and chop the eggplant and tomatoes under running water and cut them into medium chunks.
Chop or mince the garlic finely.
Cook the eggplant until it is golden.
Add the rest of the ingredients. As soon as the eggplant chunks are golden, add garlic, the diced tomatoes, and the rosemary sprig. Optionally add extra virgin olive oil and salt. Stir thoroughly and close the lid.
Stir once or twice and let the stew cook for 20 minutes over low heat, with the lid on.
Let it cool for a couple of minutes before serving.