Eggplant is one of my favorite fruits because of its flexibility. I have used it got dips, meat substitutes like bacon, and in stews. This recipe is a quick stew I like to make.
This simple eggplant stew will fill your belly and make your toes curl.
1 medium eggplant
¼ cup red onions
2 cups tomatoes, chopped
2 cups spinach, chopped (1 cup frozen)
3 garlic cloves, minced
1 tbsp olive oil
1 tbsp tomato paste
1 cup of water
1 tsp cumin
1 tsp paprika
1 tsp dill (optional)
Salt to taste
4 cups cooked Brown Rice
In a medium skillet add olive oil on medium heat. Once warm add onions and garlic saute for 3-5 minutes until it starts to become translucent.
Add tomatoes and tomato paste and saute for additional 5-7 minutes.
Add spinach, and eggplant cook for 3 minutes.
Add water cook for 10 minutes or until eggplant is tender.
Serve with brown rice.