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eggplant-and-tomato-stew-recipe

Eggplant And Tomato Stew Recipe

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 medium eggplants, diced
  • 4 tomatoes, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ¼ cup fresh parsley, chopped

Instructions 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic, sauté until translucent.
  3. Add diced eggplants and cook for 5 minutes.
  4. Add chopped tomatoes, salt, pepper, paprika, and cumin.
  5. Stir well and let it simmer for 20 minutes.
  6. Garnish with fresh parsley before serving.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 600mg | Fiber: 6g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 1mg

Keywords

Gluten-Free
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