Gluten-Free Hearty Eggplant Stew
Cozy up with a bowl of **Gluten-Free Hearty Eggplant Stew**, a vibrant and nourishing dish that’s bursting with Mediterranean-inspired flavors. This wholesome stew features tender eggplant, sweet red bell peppers, zucchini, and aromatic garlic simmered in a rich base of diced tomatoes and vegetable broth, creating a comforting and satisfying meal that’s both gluten-free and vegan. Seasoned with smoky paprika, earthy cumin, and fragrant oregano, each spoonful is deeply flavorful and warming. Perfect for weeknight dinners, this one-pot recipe is ready in under an hour and makes four generous servings. Top with fresh basil for a pop of brightness, and enjoy this healthy, plant-based recipe that’s as hearty as it is delicious!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 whole large eggplant
- 1 medium yellow onion
- 1 whole red bell pepper
- 1 medium zucchini
- 3 whole garlic cloves
- 14 ounces canned diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh basil
Instructions
Begin by preparing the vegetables. Dice the eggplant into 1-inch cubes and set aside.
Chop the onion and red bell pepper into small pieces. Slice the zucchini into half-moons. Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until it becomes translucent.
Add the minced garlic, red bell pepper, and zucchini to the pot. Sauté for another 5 minutes, stirring occasionally.
Introduce the diced eggplant to the pot and cook for an additional 5 minutes until it starts to soften.
Pour in the canned diced tomatoes (with their juice) and the vegetable broth. Stir well.
Add the ground cumin, dried oregano, smoked paprika, salt, and black pepper. Mix to combine all ingredients thoroughly.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25 minutes, stirring occasionally, until all vegetables are tender.
Once cooked, taste and adjust the seasoning if necessary.
Before serving, chiffonade the fresh basil and sprinkle it over the stew.
Serve hot in bowls, and enjoy this hearty and delicious gluten-free eggplant stew.
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5886 mg | 256% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 55.5 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3827 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
