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eggplant-stew-recipe

Eggplant Stew Recipe

A hearty and flavorful eggplant stew perfect for any meal.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 150 kcal

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

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:

This stew pairs well with crusty bread or rice.

Nutrition value:

Calories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 10gVitamin A: 200IUVitamin C: 15mgCalcium: 40mgIron: 1.5mg

Keywords:

Keyword Stew, Vegetarian
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