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I stumbled upon this eggplant stew recipe during a chilly autumn evening, craving comfort food. Trust me, it's become my go-to dish for cozy nights in. Rich, hearty, and bursting with Mediterranean flavors, this stew transforms humble eggplant into something truly special. Best part? It's a cinch to make. Just toss everything in one pot, let it simmer, and voila! You've got yourself a delicious meal that'll warm you from the inside out. Ready to give it a try?
Ingredients for Delicious Eggplant Stew
- Eggplants: Eggplants add a meaty texture and absorb flavors well, making them a hearty and flavorful base for the stew.
- Onion: Onions provide a savory base and depth of flavor to the stew, enhancing the overall taste profile.
- Garlic: Garlic adds a pungent and aromatic flavor that complements the other ingredients in the stew beautifully.
- Olive oil: Olive oil helps sauté the vegetables and adds richness to the stew, enhancing its overall taste and texture.
- Diced tomatoes: Diced tomatoes provide a rich and tangy base for the stew, adding depth and a hint of sweetness.
- Vegetable broth: Vegetable broth adds a savory depth of flavor and richness to the stew, enhancing its overall taste profile.
- Dried oregano: Dried oregano adds a warm and earthy flavor to the stew, complementing the other ingredients perfectly.
- Dried basil: Dried basil brings a fresh and herbaceous flavor to the stew, enhancing its overall taste and aroma.
Read more: Eggplant And Lentils Stew Recipe
Essential Tools for Making This Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping the vegetables and garlic with precision.
- Cutting board: Provides a stable surface for cutting the eggplant, onion, and garlic.
Eggplant Stew Recipe
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 medium eggplants diced
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 can diced tomatoes (14 oz)
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- to taste salt and pepper
Read more: Eggplant Potato Stew Recipe
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Add diced eggplant and cook until softened, about 10 minutes.
- Stir in diced tomatoes, vegetable broth, oregano, and basil.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: African Eggplant Stew Recipe
Can You Make Eggplant Stew Ahead of Time?
Make Ahead Instructions
- Prepare the eggplant stew as directed in the recipe.
- Let the stew 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, leaving some room for expansion.
- Label with the date and store in the freezer for up to 3 months.
Eggplants are technically berries, classified as a fruit, due to their seeds inside.
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