Eggplant & Tomato Stew
A delightful and wholesome stew combining fresh vegetables and spices for a comforting meal that is perfect for vegans and vegetarians.
Ingredients
Main Ingredients
- 1 large Eggplant Choose firm eggplants with shiny skin.
- 4 medium Tomatoes Diced.
- 1 can Chickpeas Drained and rinsed.
- 2 tablespoons Harissa Adjust according to spice preference.
- 1 medium Onion Chopped.
- 2 cloves Garlic Minced.
- 2 tablespoons Olive oil For sautéing.
- 1 teaspoon Cumin Ground.
- 1 teaspoon Coriander Ground.
- to taste Salt
- to taste Pepper
- 2 cups Rice Cooked for serving.
Instructions
Preparation
- Heat olive oil in a pot over medium heat.
- Add chopped onions and garlic, sauté until translucent.
- Add diced eggplant, cook until slightly softened.
- Stir in tomatoes, chickpeas, and harissa, along with cumin, coriander, salt, and pepper.
- Simmer for 20-25 minutes until the vegetables are tender and the flavors meld.
Serving
- Serve the Eggplant & Tomato Stew hot over a bed of fluffy rice.
- Garnish with fresh herbs, such as parsley or cilantro, to enhance the flavor.
- Serve with bread for dipping.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. For freezing, use a freezer-safe container and it lasts for up to 3 months. Consider adding spices like paprika or chili powder, or a splash of coconut milk for a creamier stew. You can also mix in other vegetables like bell peppers, zucchini, or spinach.