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Eggplant Stew

Eggplant Stew

⏲ Total Time
40 minutes

🧂 Ingredients

  • 1 eggplant
  • 6 Tbsp olive oil
  • 1 red onion
  • 1 red or yellow bell pepper
  • 2 tsp paprika
  • 2 cloves garlic
  • 2 Tbsp tomato paste
  • 5 plum tomatoes
  • 1 15-oz can chickpeas
  • 1 tsp salt
  • 1 tsp pepper
  • 0.25 cup chopped parsley
  • some quinoa

🍳 Cookware

  • 1 skillet
  • 1 Dutch oven

📝 Instructions

Step 1

Chop eggplant into cubes. Heat olive oil in skillet and sauté for 10 minutes.

Step 2

In a heated Dutch oven, add diced red onion, chopped red or yellow bell pepper, and paprika. Sauté 8 to 10 minutes; add garlic during last few minutes

Step 3

Stir in tomato paste, and moisten with a few tablespoons of water.

Step 4

Add quartered plum tomatoes, eggplant, drained chickpeas, 1 cup water, 1 tsp salt and pepper.

Step 5

Simmer, covered, about 20 minutes, stirring once or twice. Stir in chopped parsley and serve over quinoa or other favorite grain.

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