Soy-Free Hearty Eggplant Stew
Dive into the comforting flavors of this Soy-Free Hearty Eggplant Stew, a wholesome and satisfying dish that's perfect for chilly evenings or anytime you crave a hearty meal without soy. Packed with tender eggplant, vibrant carrots, celery, and red bell pepper, this veggie-forward stew is simmered in a rich, tomato-based broth infused with earthy spices like thyme and paprika. The addition of potato lends substance and heartiness, while fresh parsley adds a burst of freshness to each bowl. Easy to prepare in under an hour, this one-pot recipe is ideal for batch cooking and serves up beautifully as a standalone meal or paired with crusty bread for extra indulgence. Both nourishing and full of flavor, this soy-free, vegan-friendly stew is a must-try for anyone seeking a comforting and nutritious meal.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tablespoons Olive oil
- 1 large Onion
- 4 Garlic cloves
- 2 medium Carrots
- 2 Celery stalks
- 1 large Red bell pepper
- 1 15-ounce can Canned diced tomatoes
- 4 cups Vegetable broth
- 1 large Potato
- 1 Bay leaf
- 1 teaspoon Thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash and cut the eggplants into 1-inch cubes. Sprinkle them with a little salt and set aside in a colander for about 10 minutes to draw out any bitterness.
Chop the onion, mince the garlic cloves, peel and slice the carrots, and dice the celery stalks. Slice the red bell pepper into strips.
Peel and cut the potato into small cubes.
Heat the olive oil in a large pot over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the minced garlic, carrots, celery, and bell pepper to the pot. Cook for another 5 minutes until the vegetables start to soften.
Rinse the salted eggplant under cold water and pat dry with a towel. Add the eggplant to the pot, stirring to combine.
Pour in the canned diced tomatoes and vegetable broth. Stir in the cubed potato, bay leaf, thyme, paprika, salt, and black pepper.
Bring the stew to a boil, then reduce the heat to a simmer. Cover and cook for 30-40 minutes, or until the eggplant and potatoes are tender.
Once cooked, remove the bay leaf. Taste and adjust seasoning if necessary.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 6988 mg | 304% | |
| Total Carbohydrate | 242.1 g | 88% | |
| Dietary Fiber | 65.6 g | 234% | |
| Total Sugars | 88.6 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 7345 mg | 156% | |
*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.
