Prep 5 mins
Cook 15 mins
This is a recipe from my dad's vegan cookbook. My sister used to be vegan, so he made it up for her and the rest of us, if we wanted to try the recipes.
- 1⁄4 cup olive oil
- 1 large onion, diced
- 1 large eggplant, pared and cubed
- 10 baby carrots
- 1 red bell pepper, cored and diced
- 1⁄2 green bell pepper, cored and diced
- 2 garlic cloves, crushed
- 2 (15 ounce) cans diced tomatoes, juice drained and reserved to make 1 cup
- 1⁄2 bay leaf
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon rosemary
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon paprika
- Heat oil in a large skillet, and saute onions for 2 minutes.
- Add eggplant and carrots and saute for 5 more minutes, stirring frequently.
- Add remaining ingredients and cook, covered, on medium-low heat for 5 minutes, stirring often. Vegetables should be tender, but not mushy.
This eggplant stew was fantastic! Yesterday night I was scrambling because I had no meat in the house and an eggplant that needed using, when I stumbled upon your recipe. As it was cooking on the stove, DH looked in the pot and dubiously said, "a meatless stew, huh?" However, in the end he had to admit that he really enjoyed it (so did I) and would like it to go in the keeper file to have again. I had to make a few modifications: I didn't have a green pepper, so I used 2 red bell peppers. I also had three regular carrots, which did not amount to 10 baby carrots, so I supplemented the carrots with one zucchini that needed using (added in at the time the eggplant and carrot went in). In the end, the zucchini was one of the best tasting veggies in the stew! When I copy the recipe in my recipe file, I am going to add the zucchini to the ingredient list as both DH and I really liked the addition of it. Also, my diced tomatoes must not have been very juicy, because the reserved juice after draining only yielded 1/2 cup, so I supplemented the other 1/2 cup with vegetable stock. I also did not peel my eggplant and it was fine. DH and I both tried our stew with grated parm and then with feta. We really liked the feta crumbled on top best. Thanks for a healthy, wonderful stew that we will definitely make again!
This is one of the best recipes I've tried in a long time. It is fresh and light, but also filling and comforting - didn't even know that was possible. I substituted vegetable broth for the olive oil to cut out the fat. I had to add some extra broth after putting the eggplant in to keep it from sticking. It turned out really great. Thanks so much for sharing this one.
i didn't have rosemary, so i pitched in about 1 tsp of fresh fennel fronds. i also added flax seeds and it was awesome! really delish with cornbread.