4 Serves
99 Mins
Wash and chop the eggplant, onions, garlic, and bell peppers into uniform bite-sized pieces using a chef's knife on a cutting board.
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Vitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
20 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
313 mg / 4,700 mgSodium
580 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onions, garlic, and bell peppers to the pot, sautéing until softened and fragrant.
Incorporate the eggplant into the mixture and cook until it begins to brown slightly, then season with salt and black pepper.
Add the tomatoes and simmer the stew on low heat, covered, until all vegetables are tender and the flavors have melded together.
Adjust seasoning with additional salt and pepper if needed, then serve the stew hot.
25
g75
g24
g
