Eggplant Stew

A light and fresh eggplant dish with a minty flavor. Serve with warm toasted bread to soak up all the juices. Cooked on the stovetop, it is a quick and easy side.

Print this recipe

6 tbsp olive oil
1 Chinese eggplant
1 onion, sliced
4 medium potatoes, sliced
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
1 tbsp salt
1 cup chopped tomatoes
2 garlic cloves, sliced
1 tsp pepper
1 cup vegetable broth

Addtional oil for brushing eggplant

Cut the eggplants and potatoes to a 1/4” thickness. Add 2 tablespoons of the oil to a deep pan. Place a layer of the potatoes ensuring to cover the pan bottom. Sprinkle half the salt over the potatoes. Over the potatoes, sprinkle fresh herbs, remaining salt and pepper. Add the chopped tomatoes and garlic. Brush the eggplant slices with oil and layer over the potatoes and herbs (note: eggplant soaks up oil – by brushing it, you avoid this).

Drizzle remaining oil over entire mixture and add the vegetable broth. Simmer until the broth is reduced (approximately 30 to 40 minutes).

Quick tip: If you buy fresh herbs like mint and parsley, chop the entire batch and store wrapped in plastic in a freezer bag in the freezer. They are ready to use for most cooking dishes like this one.

Serves 2 – 4

%d bloggers like this: