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Comforting Eggplant Stew for Chilly Evenings

Cozy Eggplant Stew made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium eggplants diced
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 bell pepper chopped
  • 1 can 14 oz diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish

Method
 

  1. Prepare your ingredients: dice the eggplants, chop the onion, and mince the garlic.
  2. Sauté the onions in a large pot until translucent, about 5 minutes.
  3. Add the minced garlic and cook for another minute, stirring frequently.
  4. Stir in the diced bell pepper and cook for another 5-7 minutes until softened.
  5. Add the diced eggplant and stir well to combine.
  6. Pour in the canned tomatoes and vegetable broth, then stir in the smoked paprika and cumin.
  7. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 25-30 minutes.
  8. Season with salt and pepper to taste before serving.
  9. Garnish with fresh basil or parsley before serving.