Duck Stewed with Potato and Eggplants

Ingredients:

• 1.5 lbs of boneless duck (I used 2 duck breasts)
• 3 lbs of potatoes
• 1 medium eggplant
• 3 garlic cloves
• Vegetable oil
• Salt

How to prepare, step-by-step:

1. Prepare ingredients: I used boneless duck breasts, but any other boneless duck meat will work the same good (just assume than breast meat takes longer to cook):

   

2. Slice eggplant into pieces about ¾ inch thick, generously rub salt from both sides of each piece, put them all in the bowl and set aside for 15-20 mins:

   

3. Dice duck into equal size pieces (the smaller pieces are the less time they require to cook):

   

4. Warm up deep frying pan with a bit of oil and add all duck meat:

   

5. Fry duck over medium high heat until browned from each side, stir from time to time:

   

6. Peel garlic, reduce heat under frying pan and slice garlic into it:

   

7. Peel and dice potatoes, add them to the frying pan (that is why you really needed a deep pan) and fry potatoes with duck together stirring from time to time:

   

8. Meanwhile rinse eggplant pieces from salt and dry them with papper towel:

   

9. Continue frying until potato pieces get browned from each side:

   

   Now it is time to add eggplants, however my frying pan wasn’t nearly as big as my eyes wanted it to be, so I moved all content from the frying pan to the bigger (and cast-iron) pot and put it over moderate low heat (but if you have big enough frying pan to hold all ingredients you can continue with it).
10. So, slice eggplant pieces:

    

11. Add them to the cooking pot, add 1/2 cup of water and salt to taste:

    

12. Cover pot with a lid and cook slowly until all ingredients – meat, potato and eggplants are equally cooked thought:

    

13. Then turn heat off, mix everything and serve: