Ingredients with Measurements:
- 2 medium eggplants, diced
- 2 large tomatoes, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable broth
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
3. Add the diced eggplant and stir to coat with the onion and garlic mixture.
4. Add the diced tomatoes, dried oregano, dried basil, salt, and black pepper. Stir to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat to low and simmer for 20-25 minutes, or until the eggplant is tender.
7. Stir in the chopped fresh parsley and adjust seasoning to taste.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 105
Fat: 4g
Carbohydrates: 18g
Protein: 3g
Fiber: 7g
Sugar: 9g
Sodium: 625mg
Substitutions for ingredients:
- You can substitute vegetable broth with chicken broth or water.
- You can use fresh herbs instead of dried herbs.
Variations:
- Add some chopped bell peppers or zucchini for extra vegetables.
- Add some cooked chickpeas or lentils for extra protein.
- Add some chopped olives or capers for extra flavor.
Tips and tricks:
- Make sure to dice the eggplant and tomatoes into similar sizes for even cooking.
- You can salt the eggplant before cooking to remove any bitterness.
- You can add some red pepper flakes for a spicy kick.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
- Serve the stew in bowls with some crusty bread on the side.
Garnishes:
- Sprinkle some chopped fresh parsley or basil on top.
Pairings:
- Serve with a side salad or some roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the stew is too thick, you can add some more vegetable broth or water to thin it out.
- If the eggplant is too mushy, you may have overcooked it.
Food safety advice:
- Make sure to cook the stew to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Eggplant and tomato stew is a traditional Mediterranean dish that has been enjoyed for centuries.
Flavor profiles:
- This stew has a savory and slightly sweet flavor from the eggplant and tomatoes, with hints of herbs and garlic.
Serving suggestions:
- Serve the stew as a main dish for a vegetarian meal, or as a side dish for a meat-based meal.
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Taste: Savory, Tangy, Herbaceous, Earthy, Umami