Soy-Free Hearty Eggplant Stew

Dive into a comforting bowl of Soy-Free Hearty Eggplant Stew, a wholesome and flavor-packed recipe that's perfect for plant-based eaters and those avoiding soy. This nourishing stew combines tender eggplant, hearty potatoes, and a vibrant medley of vegetables like carrots, celery, and red bell pepper, all simmered in a rich tomato and vegetable broth infused with thyme, paprika, and a subtle hint of garlic. It's a one-pot wonder that's easy to prepare and offers a robust, earthy flavor profile without the need for soy-based ingredients. Ready in just over an hour, this cozy, vegan-friendly dish is ideal for meal prepping or serving as a warming weeknight dinner. Finish it with a sprinkle of fresh parsley for a pop of color and freshness.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 medium Eggplant
• 3 tablespoons Olive oil
• 1 large Onion
• 4 Garlic cloves
• 2 medium Carrots
• 2 Celery stalks
• 1 large Red bell pepper
• 1 15-ounce can Canned diced tomatoes
• 4 cups Vegetable broth
• 1 large Potato
• 1 Bay leaf
• 1 teaspoon Thyme
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Wash and cut the eggplants into 1-inch cubes. Sprinkle them with a little salt and set aside in a colander for about 10 minutes to draw out any bitterness.

Step 2

Chop the onion, mince the garlic cloves, peel and slice the carrots, and dice the celery stalks. Slice the red bell pepper into strips.

Step 3

Peel and cut the potato into small cubes.

Step 4

Heat the olive oil in a large pot over medium heat. Add the onions and sauté until translucent, about 5 minutes.

Step 5

Add the minced garlic, carrots, celery, and bell pepper to the pot. Cook for another 5 minutes until the vegetables start to soften.

Step 6

Rinse the salted eggplant under cold water and pat dry with a towel. Add the eggplant to the pot, stirring to combine.

Step 7

Pour in the canned diced tomatoes and vegetable broth. Stir in the cubed potato, bay leaf, thyme, paprika, salt, and black pepper.

Step 8

Bring the stew to a boil, then reduce the heat to a simmer. Cover and cook for 30-40 minutes, or until the eggplant and potatoes are tender.

Step 9

Once cooked, remove the bay leaf. Taste and adjust seasoning if necessary.

Step 10

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(3211.7g)

Amount per serving	% Daily Value*
Calories	1778.2

Total Fat 79.4g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 15.2g
Cholesterol 17.5mg	0%
Sodium 6987.7mg	0%
Total Carbohydrate 242.1g	0%
Dietary Fiber 65.6g	0%
Total Sugars 88.6g
Protein 43.0g	0%

Vitamin D 0IU	0%
Calcium 562.9mg	0%
Iron 14.5mg	0%
Potassium 7344.7mg	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: 38.5%

Protein: 9.3%

Carbs: 52.2%