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Let me share my favorite eggplant potato stew recipe with you. This hearty dish combines tender vegetables in a rich, flavorful broth. I love how eggplant and potatoes work together, creating a satisfying texture that's both creamy and chunky. Whenever I make this stew, my kitchen fills with aromatic spices, making everyone's mouths water. It's perfect for chilly evenings or when you need a comforting meal. Trust me, once you try this recipe, it'll become a regular in your cooking rotation.
Ingredients for Eggplant and Potato Stew
- Eggplants: Eggplants add a meaty texture and rich flavor, making them a hearty and satisfying base for the stew.
- Potatoes: Potatoes provide a comforting and filling element to the stew, adding a nice balance to the other ingredients.
- Onion: Onions bring a sweet and savory flavor to the stew, enhancing the overall taste and aroma of the dish.
- Garlic: Garlic adds a robust and aromatic flavor to the stew, elevating the taste profile with its pungent notes.
- Olive oil: Olive oil helps sauté the vegetables and adds a subtle fruity flavor, enhancing the overall richness of the stew.
- Vegetable broth: Vegetable broth infuses the stew with depth and savory notes, creating a flavorful base for the vegetables to simmer in.
- Diced tomatoes: Diced tomatoes provide a tangy and slightly sweet flavor, adding a refreshing contrast to the hearty stew.
Read more: Eggplant Potato Casserole Recipe
Essential Kitchen Tools for Making This Stew
- Knife: For chopping vegetables and preparing ingredients.
- Cutting board: To provide a stable surface for cutting and chopping vegetables.
- Large pot: Essential for cooking the stew and simmering the ingredients together.
- Wooden spoon: Ideal for stirring and mixing the stew while it cooks.
- Measuring cups and spoons: To ensure accurate measurements of ingredients for the recipe.
Eggplant Potato Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 medium Eggplants chopped
- 3 medium Potatoes peeled and diced
- 1 large Onion chopped
- 3 cloves Garlic minced
- 2 tbsp Olive Oil
- 1 tsp Salt to taste
- 1/2 tsp Black Pepper to taste
- 1 tsp Paprika
- 2 cups Vegetable Broth
- 1 can Diced Tomatoes 14 oz can
Read more: Eggplant Stew Recipe
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add chopped eggplant and diced potatoes, cook for 5 minutes.
- Stir in salt, black pepper, and paprika.
- Add vegetable broth and diced tomatoes, bring to a boil.
- Reduce heat and simmer for 30-35 minutes, until vegetables are tender.
- Adjust seasoning if needed, serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Chicken Eggplant Stew Recipe
Can You Make Eggplant Potato Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed in the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the stew completely.
- Transfer to a freezer-safe container or bag.
- Label with the date and store in the freezer for up to 3 months.
Eggplant and potatoes are both members of the nightshade family, which means they are related botanically. This connection can be seen in their similar growing habits and shared nutritional benefits.
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