Hearty Aubergine Stew

Indulge in the comforting flavors of this Hearty Aubergine Stew, a one-pot vegan delight brimming with Mediterranean-inspired goodness. Perfectly tender aubergines (eggplants) are simmered with sweet red bell peppers, savory onions, and fragrant spices like cumin, paprika, and oregano, all bathed in a rich tomato and vegetable broth base. This satisfying stew is easy to prepare, taking just 20 minutes of prep time and 40 minutes to cook, making it an ideal choice for busy weeknights or cozy weekends. Garnished with fresh parsley and served with crusty bread or over rice, this dish offers a wholesome, plant-based meal that’s as nutritious as it is flavorful. Explore this warming recipe today for a heart-healthy, vegan-friendly dinner that will leave everyone at the table impressed!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium-sized aubergines (eggplants)
• 3 tablespoons olive oil
• 1 large onion
• 4 garlic cloves
• 1 large red bell pepper
• 400 grams canned diced tomatoes
• 500 milliliters vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Wash and dice the aubergines into 1-inch cubes. Sprinkle them with some salt and let them sit for 10 minutes to remove any bitterness. Rinse and pat dry with paper towels.

Step 2

Finely chop the onion and mince the garlic cloves. Dice the red bell pepper into small cubes.

Step 3

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté for about 3 minutes until the onion becomes translucent.

Step 4

Add the red bell pepper to the pot and cook for an additional 5 minutes until the pepper softens.

Step 5

Add the remaining tablespoon of olive oil and the cubed aubergines to the pot. Stir to coat the aubergine pieces with the oil and cook for about 5-6 minutes until they start to soften.

Step 6

Stir in the canned diced tomatoes, vegetable broth, ground cumin, paprika, oregano, salt, and black pepper. Bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to low and let the stew simmer uncovered for 20-25 minutes, stirring occasionally, until the aubergines are tender and the flavors have melded together.

Step 8

Taste and adjust seasonings if needed. If you prefer a thicker stew, simmer for a bit longer until it reaches your desired consistency.

Step 9

Remove the pot from heat and garnish with chopped fresh parsley before serving.

Step 10

Serve hot with crusty bread or over rice for a hearty meal.

Nutrition Facts

Serving size	1918.6 grams (1918.6g)

Amount per serving	% Daily Value*
Calories	1064

Total Fat 61.50g	79%
Saturated Fat 10.70g	53%
Polyunsaturated Fat 8.90g
Cholesterol 8mg	3%
Sodium 4098mg	178%
Total Carbohydrate 116.50g	42%
Dietary Fiber 39.30g	140%
Total Sugars 55.10g
Protein 24.30g	49%

Vitamin D 0IU	0%
Calcium 366mg	28%
Iron 11mg	59%
Potassium 3913mg	83%

*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: 49.6%

Protein: 8.7%

Carbs: 41.7%