Sugar-Free Savory Stewed Eggplant

Embrace wholesome, Mediterranean-inspired comfort with this Sugar-Free Savory Stewed Eggplant recipe. Perfectly tender eggplant cubes are simmered alongside sweet red bell peppers, onions, and garlic in a fragrant blend of canned diced tomatoes, vegetable broth, and warm spices like cumin and cayenne. This sugar-free, gluten-free dish is a healthy yet hearty option for anyone seeking bold, complex flavors without added sweeteners. Fresh basil adds a final burst of freshness to this satisfying one-pot meal, which is as versatile as it is delicious. Serve it as a standalone plant-based entrée, a vibrant side dish, or even spooned over rice or crusty bread for a filling and flavorful experience. Ready in under an hour, this stewed eggplant is a comforting celebration of natural ingredients!

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
• 4 garlic cloves
• 15 ounces canned diced tomatoes
• 1 cup vegetable broth
• 1 large red bell pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 0.25 teaspoon cayenne pepper
• 0.5 cup fresh basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by washing and dicing the eggplants into 1-inch cubes. There is no need to peel them, as the skin adds flavor and texture.

Step 2

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

Step 3

Peel and slice the onion into thin half-moons and add to the pot, stirring occasionally until the onion turns translucent, about 5 minutes.

Step 4

Mince the garlic cloves and add them to the pot, cooking for another minute until fragrant.

Step 5

Add the diced eggplants to the pot and stir well to combine with the onions and garlic. Cook for about 5 minutes, allowing the eggplants to begin softening.

Step 6

While the eggplants cook, wash and dice the red bell pepper. Add it to the pot and stir to combine.

Step 7

Pour in the canned diced tomatoes with their juices and the vegetable broth.

Step 8

Season with dried oregano, ground cumin, cayenne pepper, salt, and black pepper. Stir to mix all ingredients thoroughly.

Step 9

Bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the pot, and let it stew for 25-30 minutes, stirring occasionally, until the eggplants are tender.

Step 10

Once cooked, remove the pot from heat. Roughly chop the fresh basil leaves and stir them into the stewed eggplant.

Step 11

Adjust the seasoning with additional salt and pepper if needed.

Step 12

Serve hot, either on its own or as a side, and enjoy your sugar-free savory stewed eggplant!

Nutrition Facts

Serving size	(1675.9g)

Amount per serving	% Daily Value*
Calories	964.9

Total Fat 59.7g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 8.3g
Cholesterol 8.5mg	0%
Sodium 3505.4mg	0%
Total Carbohydrate 99.2g	0%
Dietary Fiber 36.1g	0%
Total Sugars 48.4g
Protein 19.4g	0%

Vitamin D 0IU	0%
Calcium 336.8mg	0%
Iron 9.1mg	0%
Potassium 3397.7mg	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: 53.1%

Protein: 7.7%

Carbs: 39.2%