Eggplant Stew


This is the perfect warm and filling winter stew, loaded with tender, juicy vegetables and a smooth tomato sauce.

Nutritional info
per serving

Calories 209
Fat 6g
Saturated fat 1g
Carbohydrates 37g
Sodium 623mg
Fiber 13g
Protein 5g
Cholesterol 0mg

Eggplant Stew

8 cups
Prep time: Cook time: Total time:


  • 3 TB. extra-virgin olive oil
  • 1 medium white onion, chopped
  • 2 large carrots, sliced diagonally
  • 4 medium Italian eggplant, trimmed and diced
  • 2 large potatoes, peeled and diced
  • 1 large tomato, diced
  • 1 (16-oz.) can tomato sauce
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1[1/2] tsp. salt
  • 1 cup fresh cilantro, chopped


In a 3-quart pot over medium heat, heat extra-virgin olive oil. Add white onion and carrots, and cook for 5 minutes.

Add Italian eggplant and potatoes, and cook for 7 minutes.

Add tomato, and cook for 3 minutes.

Add tomato sauce, garlic powder, paprika, and salt, and simmer, stirring occasionally, for 15 minutes.

Stir in cilantro, and cook for 5 more minutes.

Serve with brown rice.

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