Part 5/8:
In the same pan, garlic is sautéed until golden, then combined with crushed red pepper and tomato paste, which is credited as a flavor enhancer—more affordable and richer than fresh tomatoes alone. Cherry tomatoes and white wine are added, bringing acidity and depth. The wine is boiled off briefly to concentrate flavors.
A splash of vegetable stock or water is used to regulate the stew's consistency, followed by the addition of the seared eggplant and other vegetables back into the pan. The chef emphasizes seasoning thoroughly, tasting and adjusting salt, vinegar, and herbs throughout the process.
Final Simmer: