Roasted Eggplant and Tomato Stew Recipe
Roasted Eggplant and Tomato Stew Recipe – A hearty and flavorful dish featuring roasted eggplant, ripe tomatoes, garlic, and aromatic spices. This easy-to-make stew is perfect for a comforting meal and pairs well with rice or crusty bread.
Roasted Eggplant and Tomato Stew Recipe is a hearty, flavor-packed dish that brings together the richness of roasted eggplants, the sweetness of tomatoes, and the warmth of aromatic spices. Slow-simmered with sautéed onions, bell peppers, and a fragrant blend of cumin, coriander, paprika, and black pepper, this stew is both comforting and wholesome. The roasting process enhances the natural flavors of the vegetables, creating a deep, smoky undertone that pairs beautifully with the tanginess of tomato paste and the richness of olive oil. Finished with a sprinkle of fresh parsley, this vibrant dish is perfect for serving with crusty bread, rice, or couscous. Whether enjoyed as a main course or a side dish, this stew is a deliciously satisfying way to savor Mediterranean-inspired flavors.
Ingredients
- 2 medium eggplants (700g), cubed
- 250g cherry tomatoes, halved (or regular tomatoes, cut into wedges)
- Olive oil, for drizzling
- Salt and black pepper, to taste
- 1 onion (200g), chopped
- Vegetable oil, for sautéing
- 1 tablespoon garlic (15g), minced
- 150g bell peppers, chopped (any color)
- 2 tablespoons tomato paste (40g)
- 1 teaspoon each: cumin, coriander, black pepper, paprika, and vegetable bouillon
- 1 cup water
- Fresh parsley, for garnish
Nutritional Information
- Calories: 220
- Protein: 4g
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Sugar: 9g
- Sodium: 600mg
- Cholesterol: 0mg
Directions
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Preheat your oven to 400°F (200°C). Place the cubed eggplants and halved cherry tomatoes (or wedged regular tomatoes) on a baking sheet lined with parchment paper.
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Drizzle with olive oil, season with salt and black pepper, and roast in the oven for 12 minutes until softened and slightly caramelized.
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Meanwhile, heat a pan over medium heat with a little vegetable oil. Add the chopped onion and sauté until soft. Stir in the minced garlic and chopped peppers, cooking for one minute.
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Mix in the tomato paste, followed by cumin, coriander, black pepper, paprika, and vegetable bouillon. Pour in one cup of water and stir well to combine.
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Add the roasted eggplant and tomatoes to the pan. Reduce the heat and let the stew simmer for 10 minutes, allowing the flavors to meld.
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