Savory Stewed Eggplant

Dive into the rich, comforting flavors of Savory Stewed Eggplant, a wholesome dish that combines tender eggplant with a medley of smoky spices and fresh vegetables. This one-pot recipe features caramelized onions, garlic, and red bell pepper mingling with juicy tomatoes, earthy cumin, fragrant coriander, and smoked paprika, creating a deeply aromatic base. Simmered in vegetable broth, the eggplant cubes absorb every bit of flavor, melting into a velvety, stew-like texture. Perfect as a hearty vegetarian main course or a flavorful side dish, this recipe is ready in under an hour and pairs beautifully with crusty bread or steamed rice. Garnished with fresh parsley for a burst of freshness, Savory Stewed Eggplant is a go-to dish for weeknight dinners or cozy gatherings.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 3 tablespoons olive oil
• 1 large onion
• 3 garlic cloves
• 4 medium tomatoes
• 1 red bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 cup vegetable broth

Directions

Step 1

Start by washing the eggplants, then cut them into 1-inch cubes, leaving the skin on for texture.

Step 2

Peel and chop the onion into small pieces. Mince the garlic cloves. Dice the tomatoes and the red bell pepper.

Step 3

Heat the olive oil in a large, heavy-bottomed pot over medium heat.

Step 4

Add the chopped onion and garlic to the hot oil, sautéing for about 5 minutes until the onion is soft and translucent.

Step 5

Stir in the diced red bell pepper and cook for another 2-3 minutes.

Step 6

Add the eggplant cubes to the pot along with the cumin, coriander, smoked paprika, salt, and black pepper. Stir well to coat the eggplant in the spices.

Step 7

Introduce the diced tomatoes and vegetable broth into the pot, stirring to combine.

Step 8

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it stew for 30 minutes, stirring occasionally until the eggplant is tender and has absorbed the flavors.

Step 9

Taste and adjust the seasoning if needed.

Step 10

Once done, sprinkle the dish with freshly chopped parsley before serving.

Step 11

Serve hot with crusty bread or as a side to your main course.

Nutrition Facts

Serving size	(1717.3g)

Amount per serving	% Daily Value*
Calories	877.1

Total Fat 48.7g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 5.1g
Cholesterol 0mg	0%
Sodium 2977.0mg	0%
Total Carbohydrate 104.5g	0%
Dietary Fiber 35.0g	0%
Total Sugars 48.2g
Protein 20.0g	0%

Vitamin D 0IU	0%
Calcium 270.5mg	0%
Iron 8.6mg	0%
Potassium 3723.8mg	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: 46.8%

Protein: 8.5%

Carbs: 44.6%