Ingredients for Basic Italian Eggplant Stew
- 1 large eggplant (about 2 pounds)
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 28 ounces crushed tomatoes
- 1 pound lean ground turkey
- 1 medium onion, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
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How to Make Basic Italian Eggplant Stew
- Cube 1 large eggplant (about 2 pounds) into 1-inch pieces. Immediately toss with 2 tablespoons of lemon juice to prevent browning.
- Toss the cubed eggplant with 1 teaspoon of salt and let it rest in a colander for 30-60 minutes to draw out excess moisture.
- While the eggplant rests, brown 1 pound of ground turkey and 1 medium onion (chopped) in a large deep pan over medium heat until the turkey is cooked through and the onion is softened. Drain off any excess grease.
- Add 28 ounces (one 28oz can) of crushed tomatoes, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of black pepper to the pot. Stir well and simmer over low heat for 15 minutes.
- Rinse the eggplant cubes thoroughly under cold water and press firmly with paper towels to remove as much remaining liquid as possible.
- Add the prepared eggplant to the tomato sauce mixture. Stir gently to combine.
- **Oven Method:** Transfer the stew to a baking dish. Bake at 375°F (190°C) for 20-30 minutes, or until the eggplant is tender. **Stovetop Method:** Cook the stew over medium-low heat for 20-30 minutes, or until the eggplant reaches your desired tenderness. The longer it simmers, the softer the eggplant will become.
- **Slow Cooker Method:** Combine all ingredients (except for the lemon juice used in step 1) in a slow cooker. Cook on low for 4-6 hours, or until the eggplant is very soft and tender.
Nutrition Information (Approximate per serving)
Sodium
191 g
Sugar
66g
Fat
7g
Carbs
11g
