Ingredients for Another Eggplant Stew
- Olive Oil
- Onion
- 1 medium eggplant, diced
- Baby Carrots
- Red Bell Pepper
- Green Bell Pepper
- Garlic Cloves
- 1 (14.5 ounce) can diced tomatoes (undrained)
- Bay Leaf
- Thyme
- Rosemary
- 1/4 teaspoon salt
- Paprika
How to Make Another Eggplant Stew
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and sauté for 2 minutes, until softened.
- Add 1 medium eggplant, diced, and 1 cup of chopped carrots. Sauté for 5 minutes, stirring frequently, until slightly softened.
- Stir in 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup vegetable broth, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
- Reduce heat to medium-low, cover, and simmer for 8 minutes, or until the eggplant and carrots are tender but not mushy, stirring occasionally.
- Taste and adjust seasonings as needed. Serve hot and enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
62g
Fat
10g
Carbs
10g
