Vegetable Stew Aubergineeggplant Tomato Pepper Potato Food

VEGETABLE STEW (AUBERGINE/EGGPLANT), TOMATO, PEPPER & POTATO

Vegetable Stew (Aubergine/Eggplant), Tomato, Pepper & Potato image

This is a recipe from a southern italian cookbook that I rediscovered recently. It's so simple to make but totally gorgeous and very filling. You can serve it hot or cold - I think it's much nicer cold and tastes even better the day after making it. You could maybe use a little less olive oil than the recipe calls for, personally I prefer to use about about two thirds as much as directed - but have posted the recipe as it was written originally.

Provided by koala girl

Categories Stew

Time 2h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

250 g aubergines
250 g potatoes
200 g tomatoes
250 g bell peppers (capsicums)
6 tablespoons olive oil
1 garlic clove, crushed
salt and pepper

Steps:

Slice the aubergines, lay in a colander and sprinkle with salt. Cover with a plate, put a weight on top and leave to one side for the juices to drain out, while you are preparing the rest of the vegetables.
Peel and dice the potatoes, peel, deseed and chop the tomatoes, and deseed and slice the peppers. Heat half the olive oil, wash and dry the aubergines and fry in the oil until crisp on the outside.
In a separate pan, fry the peppers and potatoes together in the remaining oil until just soft. Then add the aubergines, tomatoes and garlic. Season and simmer for one hour.
Serve hot or cold.

Nutrition Facts : Calories 264.8, Fat 20.6, SaturatedFat 2.9, Sodium 9.9, Carbohydrate 19.6, Fiber 5.2, Sugar 4.8, Protein 2.9

EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY

Eggplant Potato Tomato Stew Recipe by Tasty image

Here's what you need: medium yukon potatoes, medium eggplants, red bell peppers, olive oil, salt, pepper, medium yellow onion, tomato paste, garlic, smoked paprika, chickpeas, medium beefsteak tomatoes, low sodium vegetable broth, fresh parsley

Provided by Rachel Gaewski

Categories Dinner

Yield 5 servings

Number Of Ingredients 14

Ingredients

4 medium yukon potatoes
2 medium eggplants, chopped
2 red bell peppers, seeded and chopped
5 tablespoons olive oil, divided
1 teaspoon salt, plus more to taste, divided
¾ teaspoon pepper, plus more to taste, divided
1 medium yellow onion, diced
1 tablespoon tomato paste
3 cloves garlic, minced
1 teaspoon smoked paprika
15 oz chickpeas, 1 can, drained and rinsed
3 medium beefsteak tomatoes, diced
1 ½ cups low sodium vegetable broth
fresh parsley, for serving

Steps:

Preheat the oven to 400ºF (200ºC).
With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
Drain the potatoes, and rinse with cold water. Peel off the skin.
Cut the potatoes into ½-inch (1 cm) pieces and set aside.
Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
Bake for 25 minutes, flipping halfway through.
Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 86 grams, Fat 28 grams, Fiber 16 grams, Protein 13 grams, Sugar 22 grams

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