Eggplant, Potato, and Tomato Stew

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Sauté Aromatics and Vegetables

Heat olive oil in a pot over medium heat. Add diced onion and minced garlic, sauté until softened and fragrant, about 2-3 minutes. Then, add diced eggplant and potato to the pot. Cook for 5 minutes, stirring occasionally, until they start to soften.

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Season and Simmer

Stir in diced tomato, dried thyme, dried oregano, paprika, salt, and pepper. Cook for another 2-3 minutes. Pour vegetable broth into the pot, bring to a simmer, then reduce heat to low. Cover and let the stew simmer for about 15-20 minutes, or until the vegetables are tender and the flavors are well combined.

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Serve

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.