Eggplant, Potato, and Tomato Stew

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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.

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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 boil, then reduce heat to low to simmer. Cover and let the stew simmer for about 15-20 minutes, or until the vegetables are tender and the flavors are well combined.

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Serve

• 2g Fresh Parsley

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