Eggplant and Tomato Stew
A delightful vegetarian stew that combines tender eggplant and ripe tomatoes simmered with aromatic garlic and herbs. This nutritious dish is perfect for a hearty meal when served over fluffy quinoa.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 medium eggplants, diced
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups cherry tomatoes, halved
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
2 cups vegetable broth
1 tablespoon tomato paste
1 cup quinoa, cooked according to package instructions
Fresh basil leaves for garnish
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute.
4. Add the diced eggplant and cook until it starts to soften, about 8 minutes.
5. Add the cherry tomatoes, oregano, thyme, salt, and pepper. Stir to combine.
6. Pour in the vegetable broth and add the tomato paste. Stir well.
7. Bring the mixture to a simmer and cook for 20-25 minutes, or until the eggplant is tender.
8. Serve the stew over cooked quinoa and garnish with fresh basil leaves.
Storage
Store the stew in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat until warmed through, adding a splash of water if needed to loosen the stew.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
