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–+ servings

Eggplant Tomato Stew Recipe

A hearty and healthy stew made with eggplant and tomatoes.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 large eggplant diced
  • 2 large tomatoes chopped
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 0.5 cup vegetable broth

Instructions 

  1. Heat olive oil in a large pot over medium heat.
  2. Add the onion and garlic, sauté until translucent.
  3. Add the eggplant and cook until it starts to soften.
  4. Add the tomatoes, salt, pepper, and oregano.
  5. Pour in the vegetable broth and bring to a simmer.
  6. Cover and cook for 20-25 minutes, stirring occasionally, until the eggplant is tender.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 500mg | Fiber: 7g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 1mg

Keywords

Stew, Vegetarian
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