Low Fat Hearty Aubergine Stew

Savor the comforting flavors of this Low Fat Hearty Aubergine Stew, a wholesome and satisfying one-pot dish perfect for cozy weeknight dinners. Packed with nutrient-rich vegetables like aubergine, bell pepper, carrots, and celery, this healthy stew is simmered to perfection in a rich, tomato-based broth infused with aromatic herbs like oregano and thyme. With just 2 tablespoons of olive oil, this recipe keeps things light while still delivering a robust and hearty texture. A finishing touch of fresh parsley and a splash of lemon juice brighten the flavors, making every bite irresistible. Ready in just an hour and perfect served with crusty bread or steamed rice, this vegan-friendly comfort meal is ideal for anyone seeking a delicious low-fat dinner option. Keywords: low-fat aubergine stew, hearty vegetable stew, healthy comfort food, vegan vegetable stew recipe.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium aubergine (eggplant)
• 2 tablespoons olive oil
• 1 large onion
• 4 large garlic cloves
• 1 large bell pepper
• 2 medium carrot
• 2 medium celery stalks
• 400 grams canned crushed tomatoes
• 500 milliliters vegetable stock
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Cut the aubergine into 1-inch cubes. Place them in a colander, sprinkle with a little salt to help remove excess moisture, and set aside for 10 minutes.

Step 2

While the aubergine is setting, chop the onion, mince the garlic, dice the bell pepper, slice the carrots, and chop the celery.

Step 3

Rinse the aubergine under cold water to remove the salt and pat them dry with a clean kitchen towel or paper towel.

Step 4

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic and sauté for about 5 minutes until the onion becomes translucent.

Step 5

Add the bell pepper, carrots, and celery to the pot, and continue to sauté for another 5 minutes until the vegetables begin to soften.

Step 6

Add the remaining tablespoon of olive oil and the aubergine to the pot. Stir well and cook for 5 minutes, allowing the aubergine to start browning gently.

Step 7

Pour in the crushed tomatoes and vegetable stock. Add the bay leaf, dried oregano, dried thyme, salt, and black pepper. Stir everything to combine.

Step 8

Bring the stew to a gentle boil, then reduce the heat to low, cover, and let it simmer for 25 minutes, stirring occasionally.

Step 9

Remove the bay leaf, then stir in the fresh parsley and lemon juice just before serving to add a fresh burst of flavor.

Step 10

Taste and adjust seasoning if necessary. Serve hot with crusty bread or steamed rice.

Nutrition Facts

Serving size	(2260.3g)

Amount per serving	% Daily Value*
Calories	949.4

Total Fat 35.9g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 4212.8mg	0%
Total Carbohydrate 149.5g	0%
Dietary Fiber 46.8g	0%
Total Sugars 68.8g
Protein 28.9g	0%

Vitamin D 0IU	0%
Calcium 442.3mg	0%
Iron 11.1mg	0%
Potassium 5204.5mg	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: 31.2%

Protein: 11.2%

Carbs: 57.7%