Turkish Eggplant Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Medium-sized Onion, coarsely chopped3 Garlic Cloves, finely chopped1 1/2 Tablespoons Olive Oil1 Zucchini, peeled, coarsely chopped1 Cubanelle Pepper, coarsely chopped2 Chinese Eggplants, peeled, coarsely chopped3 Roma/Plum Tomatoes, coarsely chopped1/4 Cup Tomato Puree2 Teaspoons Vegetable Stock Powder1/4 Cup of WaterSalt and Pepper to TasteChili Flakes (Optional)
Peel eggplants lengthwise in stripes and quarter. Soak eggplants in salted cold water for 10 minutes. This removes the bitterness the eggplant may have. Eggplants floats so you'll have to submerge them by placing a smaller bowl or other weight over them in the water.
Coarsely chopped the remaining vegetables. Remove quartered eggplants from salt water, rinse, and chop coarsely.
Add onions and olive oil to a pot. On a high heat stir and sauté onions until translucent. Reduce to medium heat and add garlic. After 1 to 2 minutes add the chopped zucchini, cubanelle pepper, and eggplant. Stir in pot allowing vegetables to be coated in olive oil and absorb flavour of onions and garlic. After 1 to 2 minutes add tomato, tomato puree, vegetable stock powder, water, and salt and pepper to taste. Stir all ingredients together, cover pot with lid, and let simmer for for 10 to 15 minutes on low/medium heat. Stir occasionally. Makes 4 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BEAUCHEMIN.
Coarsely chopped the remaining vegetables. Remove quartered eggplants from salt water, rinse, and chop coarsely.
Add onions and olive oil to a pot. On a high heat stir and sauté onions until translucent. Reduce to medium heat and add garlic. After 1 to 2 minutes add the chopped zucchini, cubanelle pepper, and eggplant. Stir in pot allowing vegetables to be coated in olive oil and absorb flavour of onions and garlic. After 1 to 2 minutes add tomato, tomato puree, vegetable stock powder, water, and salt and pepper to taste. Stir all ingredients together, cover pot with lid, and let simmer for for 10 to 15 minutes on low/medium heat. Stir occasionally. Makes 4 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BEAUCHEMIN.
Nutritional Info Amount Per Serving
- Calories: 137.8
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 363.5 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 7.0 g
- Protein: 3.6 g
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