Gluten-Free Hearty Eggplant Stew

Warm, comforting, and packed with robust Mediterranean flavors, this Gluten-Free Hearty Eggplant Stew is the ultimate one-pot meal for cozy weeknight dinners. Featuring tender chunks of eggplant, sweet red bell peppers, and zucchini simmered in a rich, spiced tomato broth with aromatic cumin, smoked paprika, and oregano, this recipe strikes the perfect balance of flavor and nutrition. Fresh basil adds a bright, herbaceous finish, while the simple, gluten-free ingredient list makes this dish accessible to all dietary needs. Ready in under an hour, this vegetable-forward stew is ideal for serving on its own or paired with your favorite gluten-free bread for soaking up every last drop. Don't miss out on this wholesome, hearty meal that’s both satisfying and easy to make!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 whole large eggplant
• 1 medium yellow onion
• 1 whole red bell pepper
• 1 medium zucchini
• 3 whole garlic cloves
• 14 ounces canned diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup fresh basil

Directions

Step 1

Begin by preparing the vegetables. Dice the eggplant into 1-inch cubes and set aside.

Step 2

Chop the onion and red bell pepper into small pieces. Slice the zucchini into half-moons. Mince the garlic cloves.

Step 3

Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until it becomes translucent.

Step 4

Add the minced garlic, red bell pepper, and zucchini to the pot. Sauté for another 5 minutes, stirring occasionally.

Step 5

Introduce the diced eggplant to the pot and cook for an additional 5 minutes until it starts to soften.

Step 6

Pour in the canned diced tomatoes (with their juice) and the vegetable broth. Stir well.

Step 7

Add the ground cumin, dried oregano, smoked paprika, salt, and black pepper. Mix to combine all ingredients thoroughly.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25 minutes, stirring occasionally, until all vegetables are tender.

Step 9

Once cooked, taste and adjust the seasoning if necessary.

Step 10

Before serving, chiffonade the fresh basil and sprinkle it over the stew.

Step 11

Serve hot in bowls, and enjoy this hearty and delicious gluten-free eggplant stew.

Nutrition Facts

Serving size	1813.3 grams (1813.3g)

Amount per serving	% Daily Value*
Calories	1025

Total Fat 61.00g	78%
Saturated Fat 10.70g	53%
Polyunsaturated Fat 9.00g
Cholesterol 8mg	3%
Sodium 5886mg	256%
Total Carbohydrate 108.10g	39%
Dietary Fiber 37.10g	133%
Total Sugars 55.50g
Protein 22.90g	46%

Vitamin D 0IU	0%
Calcium 332mg	26%
Iron 10mg	54%
Potassium 3827mg	81%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 8.5%

Carbs: 40.3%