Low Fat Savory Stewed Eggplant
Indulge in the rich, hearty flavors of Low Fat Savory Stewed Eggplant—a wholesome, vegetable-packed dish that's both satisfying and guilt-free. This one-pot recipe combines tender eggplant, sweet red bell peppers, savory onions, and a medley of aromatic herbs like oregano and basil, all simmered to perfection in a light tomato and vegetable broth base. With just a tablespoon of olive oil, this low-fat meal is ideal for health-conscious cooks looking for a cozy, vegan-friendly dinner. Ready in under an hour, it's perfect for busy weeknights or meal prep, and the addition of fresh parsley just before serving elevates the flavors beautifully. Serve it as a standalone dish, over rice, or alongside crusty bread for a well-rounded, comforting meal.
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Recipe Information
Ingredients
- 2 medium eggplants
- 1 tablespoon olive oil
- 1 large onion
- 3 garlic cloves
- 1 medium red bell pepper
- 1 14-ounce can canned diced tomatoes
- 1 cup low-sodium vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Start by washing the eggplants. Cut them into medium-sized cubes, approximately 1-inch each.
Dice the onion and mince the garlic cloves. Set them aside.
Clean and dice the red bell pepper as well.
In a large pot, heat the olive oil over medium heat.
Add the diced onion to the pot and sauté for 5 minutes until the onion becomes translucent.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the eggplant cubes and the diced red bell pepper to the pot. Stir well to combine with the onion and garlic.
Pour in the canned diced tomatoes, vegetable broth, dried oregano, dried basil, salt, and black pepper. Stir to combine all the ingredients.
Bring the mixture to a simmering boil, then reduce the heat to low.
Cover the pot and allow it to simmer for 30 minutes, stirring occasionally until the eggplant is tender.
Once cooked, taste and adjust seasoning if necessary.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 44.0 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3044 mg | 65% | |
*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.
