Recipe

Eggplant Potato Tomato Stew

Name: Eggplant Potato Tomato Stew
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 5 servings
Ingredients: 4 medium yukon potatoes; 2 medium eggplant; 2 red bell pepper; 5 tablespoon olive oil; 1 teaspoon salt; ¾ teaspoon pepper; 1 medium yellow onion; 1 tablespoon tomato paste; 3 clove garlic; 1 teaspoon smoked paprika; 15 ounce chickpeas; 3 medium beefsteak tomato; 1 ½ cup low sodium vegetable broth; 0 fresh parsley

snackdinnerlunchVeganVegetarianGluten-FreeDairy-FreeNut-FreeShellfish-FreeEgg-Free

Ingredients

medium yukon potatoes4
medium eggplant2
red bell pepper2
olive oil5 tablespoon
salt1 teaspoon
pepper¾ teaspoon
medium yellow onion1
tomato paste1 tablespoon
garlic3 clove
smoked paprika1 teaspoon
chickpeas15 ounce
medium beefsteak tomato3
low sodium vegetable broth1 ½ cup
fresh parsley0

Instructions

1
Preheat the oven to 400ºF (200ºC).
2
With a sharp knife, score a ring around each potato, just deep enough to break the skin.
3
Place the potatoes in a medium pot of cold water.
4
Bring to a boil and cook for about 8 minutes, until about halfway cooked.
5
Drain the potatoes, and rinse with cold water.
6
Peel off the skin.
7
Cut the potatoes into ½-inch (1 cm) pieces and set aside.
8
Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer.
9
Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste.
10
Toss with your hands to coat.
11
Bake for 25 minutes, flipping halfway through.
12
Heat the remaining tablespoon of olive oil in a large pot over medium heat.
13
Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
14
Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
15
Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
16
Stir in the vegetable broth and cover.
17
Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
18
Add the roasted eggplant and bell pepper, and stir to combine.
19
Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
20
Ladle into bowls, garnish with parsley, and serve.
21
Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
22
Enjoy!