Eggplant and Veggie Stew Recipe

Photo and Recipe by Melody Polakow

This simple stew can be served over brown rice, over whole grain pasta or even eaten as is.  It is even better the next day and freezes well. You can add some cooked chickpeas or other beans for a hearty, stick to your ribs meal.

Eggplant and Vegetable Stew:

• 2 tablespoons extra virgin olive oil
• large onion, diced
• 5 cloves garlic, minced
• 1 large carrot, diced
• 1 stalk celery, chopped
• 2 teaspoons Italian seasoning
• Generous pinch salt/pepper
• 1 medium size eggplant, cut into cubes
• 2 cups tomatoes (canned or fresh)
• 1 tablespoon balsamic vinegar
• 1-2 cups water as needed
• Salt/pepper to taste
• Fresh herbs (basil, parsley) if available for garnish

Method:

1. Heat a large, heavy bottomed pan to medium heat, add the onion, garlic, carrot, celery, Italian seasoning, salt and pepper
2. Cook for 10 minutes, then add the eggplant, tomatoes and vinegar and another pinch of salt/pepper. Cover and cook for 25 minutes more, adding water as needed.
3. Taste and adjust seaonings; add fresh herbs if you are using them