Dinner

Eggplant, Potato, and Tomato Stew

Eggplant, potato, and tomato in a vegetable broth with thyme, oregano, and paprika.

40

min

Meal benefits

Great source of lycopene, an antioxidant which has been linked to reducing the risk of heart disease and certain cancers

Rich in nasunin and chlorogenic acid which has been shown to help protect cells from damage

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

220

Protein

4

g

Fats

8

g

Carbs

33

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

eggplant, diced

200

g

potato, diced

100

g

canned diced tomatoes

1

small onion, diced

1

garlic clove, minced

1

tsp

olive oil

0.5

tsp

dried thyme

0.5

tsp

dried oregano

0.5

tsp

paprika

500

mL

vegetable broth

Instructions

_{Step 1/3}

Sauté Aromatics and Vegetables

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

_{Step 2/3}

Season and Simmer

Stir in minced garlic, dried thyme, dried oregano, paprika, salt, and pepper and toast for about a minute until fragrant before adding in diced tomatoes. 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.

_{Step 3/3}