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
Ingredients

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.

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