Description
A hearty stew made with eggplant and tomatoes.
Ingredients
Scale
- 2 medium eggplants, diced
- 4 ripe tomatoes, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 cup fresh basil, chopped
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add diced eggplant, cook for 5 minutes.
- Add chopped tomatoes, salt, pepper, oregano, and paprika.
- Simmer for 20 minutes, stirring occasionally.
- Stir in fresh basil before serving.
Notes
- Adjust seasoning to taste.
- Serve with crusty bread.
- Can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Eggplant Tomato Stew