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Eggplant Stew
I love to serve this easy eggplant stew over rice.
Prep Time
15
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
15
minutes
mins
Course:
Dinner, Lunch
Cuisine:
American
Servings:
6
servings
Calories:
178
kcal
Author:
Honor
Ingredients
3
pounds
of globe-type eggplant, cut into 3/4'-1' cubes
1
pound
of tomatoes, roughly chopped or 1 lb. cherry tomatoes, left whole
1
large
yellow onion, diced
5
cloves garlic, minced
1/4
cup
of extra-virgin olive oil (optional)
2
Tablespoons
of tomato paste
1
Tablespoon
of ground cumin
2
teaspoons
of smoked paprika
2
cups
of vegetable broth
salt and pepper to taste
Instructions
Place everything into slow cooker and cover. Cook on high for about 6 hours, until eggplant is very tender and stew has thickened.
Add salt & pepper to taste. Serve hot over rice. (If you're like me, you'll also top it with a generous amount of hot sauce.)
Notes
I cook it in my 6-qt. slow cooker. If you don’t have one, recipe can easily be adapted to the stove top.
Nutrition
Calories:
178
kcal
|
Carbohydrates:
22
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Sodium:
368
mg
|
Potassium:
832
mg
|
Fiber:
9
g
|
Sugar:
12
g
|
Vitamin A:
1272
IU
|
Vitamin C:
19
mg
|
Calcium:
51
mg
|
Iron:
2
mg