Eggplant Stew

Eggplant Stew

A delicious meal that goes perfectly with a good homemade crusty bread.

Prep time clock
Cook time clock
Total time clock
Ingredients
  • Makes about 3-4 servings
  • 1 eggplant, cut in small cubes
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 red pepper, sliced
  • 1 red chili pepper
  • 1/3 cup celery root, cut in thin strips
  • 1/2 cup vegetable stock
  • 2 tomatoes, chopped
  • 1/2 tsp paprika
  • 1/4 cup soy sauce
  • 1 tbsp corn starch
  • 1/2 cup water
  • parsley, celery leaves, chopped
Directions
  1. In a sauce pan heat oil over medium-high heat. Cook onion for about 5 minutes until soft. 
  2. Add garlic, red pepper, eggplant and celery root and saute for 10 minutes. Add paprika, tomatoes, chili pepper and vegetable stock and stir. Cover, reduce heat to low, and simmer until eggplant is very tender.
  3. When the stew is almost ready stir in parsley , celery leaves and soy sauce. Add salt if needed.  Add corn starch dissolved in 100 ml water. Stir constantly until the stew thickens. Remove from heat and serve.
Eggplant Stew-1
Eggplant Stew-2
Eggplant Stew-3
Nutrition facts 1 Serving - Calories:85, Fat:0.6 g, Carbohydrates:18.4 g, Sugar: 7.6 g, Fiber:6.5 g, Protein:3.8 g, Cholesterol:0 mg, Calories from Fat 5, Sodium 939mg, Vitamin A 33%, Calcium 4%, Vitamin C 86%, Iron 6%, Nutrition Grade A, Percent Daily Values are based on a 2,000 calorie diet.

Post a comment

3 + 5 =
Home | About | Recipes | Contact
© Copyright 2018 Home Cooking Adventure