African food – EGGPLANT STEW from IVORY COAST – SAUCE D’AUBERGINE de CÔTE D’IVOIRE

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth can be healthier and more flavorful.

bay leaves

💰Cheaper: dried basil

Dried basil can provide a similar aromatic quality.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced eggplant and bell peppers; cook until softened, about 8-10 minutes.

Incorporate chopped tomatoes, carrots, and zucchini; stir to combine.

Pour in vegetable broth and add bay leaves, thyme, and cumin.

Season with salt and black pepper to taste.

Bring to a simmer and reduce heat to low; cover and cook for 30 minutes, stirring occasionally.

Remove bay leaves before serving.

Garnish with chopped parsley and a squeeze of lemon juice.

Cooking Techniques

Spice Level: