nicholaswilde_recipes/docs/soups-and-stews/eggplant-stew.md

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🍆 Eggplant Stew

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⏲️ Total Time
40 minutes

🧂 Ingredients

• 🍆 1 eggplant
• 🫒 6 Tbsp olive oil
• 🧅 1 red onion
• 🫑 1 red or yellow bell pepper
• 🫑 2 tsp paprika
• 🧄 2 cloves garlic
• 🍅 2 Tbsp tomato paste
• 🍅 5 plum tomatoes
• 🧆 1 15-oz can chickpeas
• 🧂 1 tsp salt
• 🧂 1 tsp pepper
• 🌿 0.25 cup chopped parsley
• 🌾 some quinoa

:cooking: Cookware

• 1 skillet
• 1 Dutch oven

📝 Instructions

Step 1

Chop eggplant into cubes. Heat olive oil in skillet and sauté for 10 minutes.

Step 2

In a heated Dutch oven, add diced red onion, chopped red or yellow bell pepper, and paprika. Sauté 8 to 10 minutes; add garlic during last few minutes

Step 3

Stir in tomato paste, and moisten with a few tablespoons of water.

Step 4

Add quartered plum tomatoes, eggplant, drained chickpeas, 1 cup water, 1 tsp salt and pepper.

Step 5

Simmer, covered, about 20 minutes, stirring once or twice. Stir in chopped parsley and serve over quinoa or other favorite grain.