Another Eggplant Stew Recipe

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

1. 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.
2. Add 1 medium eggplant, diced, and 1 cup of chopped carrots. Sauté for 5 minutes, stirring frequently, until slightly softened.
3. 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.
4. Reduce heat to medium-low, cover, and simmer for 8 minutes, or until the eggplant and carrots are tender but not mushy, stirring occasionally.
5. Taste and adjust seasonings as needed. Serve hot and enjoy!