This Eggplant and Tomato Stew is a hearty, plant-based dish that's perfect for any season. It's packed with fresh vegetables and herbs, making it both nourishing and full of flavor. Whether you're a seasoned chef or new to cooking, you'll find this recipe both simple and satisfying.
Eggplants are the star of this dish, providing a meaty texture and a subtle, earthy flavor. When cooked, they soak up the savory broth beautifully. Olive oil adds a rich, fruity base, perfect for sautéing the vegetables. Onion brings a sweet and aromatic depth, while garlic enhances the dish with its distinctive pungency. Cherry tomatoes add brightness and a hint of sweetness, balancing the dish. The oregano and thyme introduce classic Mediterranean flavors. Salt and pepper are essential for seasoning, and the vegetable broth ties everything together in a savory stew. A dash of tomato paste intensifies the flavor and adds a touch of color. Finally, serving the stew over quinoa provides a nutty, fluffy contrast, and fresh basil leaves add a pop of freshness.
This stew pairs beautifully with a side of crusty bread, perfect for soaking up every drop of the flavorful broth. A simple green salad with a lemon vinaigrette would complement the richness of the stew nicely. For a complete meal, consider serving it alongside grilled chicken or fish.
Start by heating a tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion and sauté it for around five minutes until it becomes translucent. It's important to stir occasionally to prevent any sticking.
Next, add the minced garlic to the pot and let it cook for about a minute. You'll know it's ready when you start to smell its wonderful aroma. Now, toss in the diced eggplant. Let it cook for about eight minutes, stirring occasionally, until it starts to soften. Patience is key here, as eggplant takes a bit of time to release its juices.
Once the eggplant is soft, add the halved cherry tomatoes, along with the dried oregano, thyme, salt, and pepper. Stir everything together so that the spices coat the vegetables evenly. This combination of herbs and spices is what gives the stew its distinctive Mediterranean flavor.
Pour in the vegetable broth and add a tablespoon of tomato paste, stirring well to combine. Bring the mixture to a gentle simmer. Let it cook for 20 to 25 minutes, until the eggplant is tender and the flavors have melded together nicely.
While the stew is simmering, cook your quinoa according to the package instructions. This will give you just the right amount of time to get everything ready. Once the stew is done, serve it over the cooked quinoa and garnish with fresh basil leaves for a burst of color and flavor.
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