Eggplant Stew Recipe | How to Cook Eggplant Stew | Infoods

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.

Start by prepping 3 large tomatoes, 1 large white onion, 1 medium carrot, and 1 leek.

In a pan over medium flame, add 2 tablespoons of cooking oil and spread it in the pan.

Slowly cook the chopped onions for around 2 minutes until they soften and reduce to about half a cup.

Add in the chopped leek and a little bit of salt to help drain water from the onions.

Once the onions are ready, add in the chopped tomatoes and 1/2 teaspoon of tomato paste.

Toss in the diced carrot and cook for 1-2 minutes to allow the tomatoes to break down.

Add seasoning cubes and around 1/4 teaspoon of black pepper, then chop the eggplants into bite-sized pieces.

If the pan is drying out, add a splash of water to help the tomatoes cook down.

Add the chopped eggplants to the pan along with 1 cup of water and stir.

Reduce the flame to medium and let the eggplant cook, absorbing the flavors for a few minutes.

After a few minutes, add in 1/2 teaspoon of sugar to stabilize the acidity of the tomatoes.

Stir in a splash of water if the pan is drying out, and check the seasoning.

After about 5 minutes, the eggplant stew should be ready, with the eggplants breaking down slightly.

Add in some chopped green pepper and coriander, then stir to combine.

Serve the stew over rice or chapati.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary