Go Back
–+ servings
eggplant-potato-stew-recipe

Eggplant Potato Stew Recipe

A hearty and comforting stew made with eggplant and potatoes.
Print Pin This
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 200 kcal

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

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:

This stew is perfect for a cozy dinner. Serve with crusty bread.

Nutrition value:

Calories: 200kcalCarbohydrates: 35gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Keywords:

Keyword Stew, Vegetarian
Tried this recipe?Let us know how it was!