Eggplant is one of my favorite fruits because of its flexibility. I have used it got dips, meat substitutes like bacon, and in stews. This recipe is a quick stew I like to make.
Eggplant Stew
Share
Eggplant Stew
Rated 5.0 stars by 1 users
Category
Stew/Dinner
Servings
4
Prep Time
10
Cook Time
30
This simple eggplant stew will fill your belly and make your toes curl.
Author:Nzingah Oniwosan
Ingredients
-
1 medium eggplant
-
¼ cup red onions
-
2 cups tomatoes, chopped
-
2 cups spinach, chopped (1 cup frozen)
-
3 garlic cloves, minced
-
1 tbsp olive oil
-
1 tbsp tomato paste
-
1 cup of water
-
1 tsp cumin
-
1 tsp paprika
-
1 tsp dill (optional)
-
Dash cayenne
-
Salt to taste
-
4 cups cooked Brown Rice
Directions
In a medium skillet add olive oil on medium heat. Once warm add onions and garlic saute for 3-5 minutes until it starts to become translucent.
Add tomatoes and tomato paste and saute for additional 5-7 minutes.
Add spinach, and eggplant cook for 3 minutes.
Add water cook for 10 minutes or until eggplant is tender.
Serve with brown rice.
1 comment
When does one add the spices?