Low Fat Savory Stewed Eggplant

Delight in the comforting, wholesome flavors of Low Fat Savory Stewed Eggplant, a vibrant and low-calorie dish that’s perfect for healthy weeknight dinners. This Mediterranean-inspired recipe combines tender cubes of eggplant, sweet red bell peppers, and savory aromatics like garlic and onion, all simmered together in a rich blend of low-sodium vegetable broth and canned diced tomatoes. Infused with fragrant dried oregano and basil, this hearty stew captures the essence of rustic home cooking without adding excessive fat, using just a tablespoon of olive oil for sautéing. Ready in under an hour, this dish is incredibly versatile — serve it as a light, stand-alone vegan meal, a flavorful side dish, or a delicious topping for whole-grain rice or couscous. Garnished with vibrant fresh parsley, the Low Fat Savory Stewed Eggplant is a nutritious, satisfying choice for anyone seeking bold flavors with a health-conscious twist!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 1 tablespoon olive oil
• 1 large onion
• 3 garlic cloves
• 1 medium red bell pepper
• 1 14-ounce can canned diced tomatoes
• 1 cup low-sodium vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Start by washing the eggplants. Cut them into medium-sized cubes, approximately 1-inch each.

Step 2

Dice the onion and mince the garlic cloves. Set them aside.

Step 3

Clean and dice the red bell pepper as well.

Step 4

In a large pot, heat the olive oil over medium heat.

Step 5

Add the diced onion to the pot and sauté for 5 minutes until the onion becomes translucent.

Step 6

Stir in the minced garlic and cook for 1 additional minute until fragrant.

Step 7

Add the eggplant cubes and the diced red bell pepper to the pot. Stir well to combine with the onion and garlic.

Step 8

Pour in the canned diced tomatoes, vegetable broth, dried oregano, dried basil, salt, and black pepper. Stir to combine all the ingredients.

Step 9

Bring the mixture to a simmering boil, then reduce the heat to low.

Step 10

Cover the pot and allow it to simmer for 30 minutes, stirring occasionally until the eggplant is tender.

Step 11

Once cooked, taste and adjust seasoning if necessary.

Step 12

Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(1591.3g)

Amount per serving	% Daily Value*
Calories	604.3

Total Fat 28.1g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 4.7g
Cholesterol 7.9mg	0%
Sodium 1867.6mg	0%
Total Carbohydrate 82.9g	0%
Dietary Fiber 31.8g	0%
Total Sugars 44.0g
Protein 14.2g	0%

Vitamin D 0IU	0%
Calcium 289.4mg	0%
Iron 6.3mg	0%
Potassium 3043.9mg	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: 39.4%

Protein: 8.9%

Carbs: 51.7%