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.
Eggplant Stew
Eggplant Stew
Nzingah Oniwosan
4
10 undefined
30 undefined
Stew/Dinner
This simple eggplant stew will fill your belly and make your toes curl.
Ingredients
- 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)
- Dash cayenne
- Salt to taste
- 4 cups cooked Brown Rice
Directions
- 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.
1 comment
When does one add the spices?