Heart-Healthy Hearty Eggplant Stew

Warm, comforting, and bursting with wholesome flavors, the Heart-Healthy Hearty Eggplant Stew is the perfect blend of nutrition and taste. This vegetable-packed recipe stars tender chunks of eggplant, nutrient-rich zucchini, vibrant red bell peppers, and protein-packed chickpeas, all simmered in a savory low-sodium vegetable broth with aromatic spices like cumin, paprika, and oregano. With a prep time of just 20 minutes, this one-pot wonder is easy to make and perfect for a nourishing weeknight dinner. Low in sodium and dairy-free, this stew is a heart-healthy option that's both satisfying and loaded with plant-based goodness. Serve it steaming hot, topped with a sprinkle of fresh parsley, and watch it become a staple in your healthy eating routine!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 large Eggplant
• 1 medium Onion
• 3 cloves Garlic cloves
• 1 medium Red bell pepper
• 2 medium Carrot
• 1 medium Zucchini
• 1 can (14.5 oz) Diced tomatoes
• 2 cups Low-sodium vegetable broth
• 1 can (15 oz) Canned chickpeas
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Fresh parsley

Directions

Step 1

Start by cutting the eggplant into 1-inch cubes. Dice the onion and slice the garlic cloves thinly. Chop the red bell pepper, carrots, and zucchini into bite-sized pieces.

Step 2

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until the onion becomes translucent.

Step 3

Add the sliced garlic to the pot and sauté for another 2 minutes, allowing the garlic to become fragrant.

Step 4

Introduce the chopped red bell pepper, carrots, and eggplant to the pot. Stir everything together and cook for about 5 minutes, letting the vegetables soften slightly.

Step 5

Add the zucchini to the pot along with the can of diced tomatoes, vegetable broth, and drained chickpeas.

Step 6

Stir in the ground cumin, paprika, dried oregano, salt, and black pepper. Mix well to combine all ingredients.

Step 7

Cover the pot and reduce heat to low. Allow the stew to simmer for approximately 25 to 30 minutes, stirring occasionally, until all the vegetables are cooked through and tender.

Step 8

Once cooked, taste and adjust seasoning if needed. Remove from heat and let it sit for a couple of minutes.

Step 9

Serve the stew hot, garnished with chopped fresh parsley for an added touch of freshness.

Nutrition Facts

Serving size	(2549.9g)

Amount per serving	% Daily Value*
Calories	1131.9

Total Fat 38.8g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 5878.2mg	0%
Total Carbohydrate 173.4g	0%
Dietary Fiber 54.7g	0%
Total Sugars 75.0g
Protein 35.2g	0%

Vitamin D 0IU	0%
Calcium 535.3mg	0%
Iron 13.7mg	0%
Potassium 4825.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 11.9%

Carbs: 58.6%