Eggplant, Potato, and Tomato Stew

Eggplant, potato, and tomato in a vegetable broth with thyme, oregano, and paprika.

Benefits

Great source of lycopene, an antioxidant which has been linked to reducing the risk of heart disease and certain cancers

Rich in nasunin and chlorogenic acid which has been shown to help protect cells from damage

Cals
321
cals
Protein
7
g
Carbs
62
g
Fats
5
g

Ingredients

Metric
Imperial
serving (s)
Conversion Chart
150
g
eggplant, diced
250
g
potato, diced
100
g
canned diced tomatoes
0.5
small onion, diced
2
garlic clove, minced
1
tsp
olive oil
0.5
tsp
dried thyme
0.5
tsp
dried oregano
0.25
tsp
paprika
500
mL
vegetable broth
2
g
fresh parsley, chopped
ingredients screenshot

Instructions

Step 1/3

Sauté Aromatics and Vegetables

  • 1 tsp Olive Oil
  • 1/2 Small Onion
  • 150g Eggplant
  • 250g Potato

Heat olive oil in a pot over medium heat. Add diced onion and sauté until softened and fragrant, about 2-3 minutes. Then, add diced eggplant and potato to the pot. Season with salt and pepper and cook for 5 minutes, stirring occasionally.

Step 2/3

Season and Simmer

  • 2 Garlic Clove
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Paprika
  • 100g Canned Diced Tomatoes
  • 500mL Vegetable Broth

Stir in minced garlic, dried thyme, dried oregano, paprika, salt, and pepper and toast for about a minute until fragrant before adding in diced tomatoes. Cook for another 2-3 minutes. Pour vegetable broth into the pot, bring to a simmer, then reduce heat to low. Cover and let the stew simmer for about 15-20 minutes, or until the vegetables are tender and the flavors are well combined.

Step 3/3

Serve

  • 2g Fresh Parsley

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

intructions-screenshot

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