Sugar-Free Savory Stewed Eggplant
Indulge in the robust flavors of this Sugar-Free Savory Stewed Eggplant recipe, a hearty and healthy dish perfect for weeknight dinners or meal prepping. Featuring tender eggplant cubes simmered to perfection alongside sweet red bell peppers, aromatic garlic, and a bold combination of oregano, cumin, and cayenne, this dish delivers incredible depth without added sugar. A splash of vegetable broth and tangy canned diced tomatoes create a luscious stew-like base, while fresh basil adds a fragrant finish. Ready in under an hour, this simple yet satisfying recipe is ideal for vegetarians and vegans, and pairs beautifully with crusty bread, fluffy rice, or a crisp side salad. Whether served as a main or side dish, this wholesome delight is a versatile addition to your recipe collection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 15 ounces canned diced tomatoes
- 1 cup vegetable broth
- 1 large red bell pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 0.5 cup fresh basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by washing and dicing the eggplants into 1-inch cubes. There is no need to peel them, as the skin adds flavor and texture.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Peel and slice the onion into thin half-moons and add to the pot, stirring occasionally until the onion turns translucent, about 5 minutes.
Mince the garlic cloves and add them to the pot, cooking for another minute until fragrant.
Add the diced eggplants to the pot and stir well to combine with the onions and garlic. Cook for about 5 minutes, allowing the eggplants to begin softening.
While the eggplants cook, wash and dice the red bell pepper. Add it to the pot and stir to combine.
Pour in the canned diced tomatoes with their juices and the vegetable broth.
Season with dried oregano, ground cumin, cayenne pepper, salt, and black pepper. Stir to mix all ingredients thoroughly.
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the pot, and let it stew for 25-30 minutes, stirring occasionally, until the eggplants are tender.
Once cooked, remove the pot from heat. Roughly chop the fresh basil leaves and stir them into the stewed eggplant.
Adjust the seasoning with additional salt and pepper if needed.
Serve hot, either on its own or as a side, and enjoy your sugar-free savory stewed eggplant!
Nutrition Facts
Calories |
965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3505 mg | 152% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 48.4 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3398 mg | 72% | |
*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.
